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IIR documentSummary
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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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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The effects of ReTain (AVG) on the postharvest ...
- Author(s) : JOBLING J., MORRIS S. C., RATH A. C.
- Date : 2003/10/01
- Languages : English
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Effect of heat conditioning and intermittent wa...
- Author(s) : MAO L. C., ZHANG S. L.
- Date : 2001
- Languages : English
- Source: J. Zhejiang Univ., Agric. Life Sci. - vol. 27 - n. 1
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PRESERVATION OF PEACH AND PLUM IN ITALY.
- Author(s) : BIONDI G., MARI M.
- Date : 1987/09/24
- Languages : Spanish
- Source: EuroFruit, Lleida - vol. 1
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Differential expression of chilling injury in c...
- Author(s) : FERNÁNDEZ-TRUJILLO J. P., ARTÉS F.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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Efecto de las fluctuaciones térmicas postcosech...
- Author(s) : GODOY C., LIZANA A., LUCHSINGER L., et al.
- Date : 1998
- Languages : Spanish
- Source: Investig. Agric. (Santiago) - vol. 18 - n. 1-2
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