Success of hydrothermal microwave-assisted treatment to prevent Botrytis cinerea in raspberry postharvest

Hydrothermal microwave-assisted treatments were developed for raspberry (Rubus idaeus L.), red variety, in order to prevent the growth of Botrytis cinerea. Four fruit groups (each 100 g) were used. The first set was left as a control, without treatment. In the others three batches, tap water was added (100 g of raspberries with 200 g of water), and then, were treated in a microwave oven at different powers: 269W, 379 W and 473 W (as low, medium and high power, respectively). Immersed raspberries were treated till reach the target temperature of 48?C, which was held 4 min. After heating, warm water was discarded and raspberries were cooled by immersion in water at 4?C and stored in ventilated trays in refrigerator at 7?C. During storage, pH, titratable acidity, total soluble solids, firmness, color, and anthocyanin, phenolic compounds and flavonoids contents were determined. After 14 days of storage, raspberries treated with microwaves did not have mold presence. The recommended treatment is at 269W, which did not show changes in their physico-chemical properties, neither in biocompounds contents. SourcesTRATAMIENTOS POSCOSECHA ASISTIDOS CON MICROONDAS PARA EVITAR EL DECAIMIENTO EN FRAMBUESAS (Rubus idaeus L.)T. Flores-L?pez, A. Cer?n-Garc?a, R. Salcedo-Hern?ndez y M.E. Sosa-MoralesDepartamento de Alimentos, Divisi?n de Ciencias de la Vida, Universidad de Guanajuato Campus Irapuato-Salamanca, Carretera Irapuato-Silao Km-9, Irapuato, Gto., M?xico, C.P. 36500 *tere_milflores@hotmail.com , **msosa@ugto.mxInvestigaci?n y Desarrollo en Ciencia y Tecnolog?a de Alimentos, Vol. 2 (2017) 223-229 Picture by hablandodeciencia.com