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Behaviour of "Star Ruby" grapefruits under chilling and non-chilling storage temperature.

Author(s) : SCHIRRA M.

Type of article: Article

Summary

The effects of storage temperature (4, 8 or 12 deg C), duration (1, 2 or 3 months) and simulated shelf life (1 week at 20 deg C following each storage period), on the keeping quality of Star Ruby grapefruits were evaluated. The extreme susceptibility of the fruits to chilling injury at 4 deg C was confirmed by extensive pitting of the peel and fungal decay after transfer to shelf life conditions following storage. Skin pitting during shelf life was far lower after storage at 8 deg C and insignificant after storage at 12 deg C, the temperature at which the highest rate of fungal decay (mostly Penicillium italicum) in storage was found.

Details

  • Original title: Behaviour of "Star Ruby" grapefruits under chilling and non-chilling storage temperature.
  • Record ID : 1994-2959
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 2 - n. 4
  • Publication date: 1993

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