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Alleviating chilling injuries in stone fruits.

Author(s) : LUCHSINGER L., ARTÉS F.

Summary

Stone fruits ripen and senesce rapidly at ambient temperatures and require careful and rapid handling and storage at about 0 °C and 90-95% relative humidity to avoid weight loss and fungal attacks. However, after 2-3 weeks of cold storage of peaches, nectarines and plums, chilling injuries usually occur. The most important techniques used to alleviate chilling injury symptoms are: thermal pre-conditioning, intermittent warming during cold storage, controlled and modified atmosphere. Parameters involved in these different techniques are presented.

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Pages: 2000-4

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Details

  • Original title: Alleviating chilling injuries in stone fruits.
  • Record ID : 2002-1937
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 474-479; 38 ref.

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