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. BING ) SWEET CHERRY (PRUNUS AVIUM L) QUALITY AS INFLUENCED BY WAX COATINGS AND STORAGE TEMPERATURE.

Author(s) : DRAKE S. R., KUPFERMAN E. M., FELLMAN J. K.

Type of article: Article

Summary

THE USE OF WAX COATINGS ON CHERRY FRUIT REDUCED MOISTURE LOSS, ENHANCED CUTICULAR DIFFUSIVE RESISTANCE AND RETARDED THE INCIDENCE OF DECAY. THE USE OF WAX DID NOT REDUCE THE INCIDENCE OF SURFACE PITTING, STEM DISCOLOURATION OR STEM MOISTURE LOSS. FRUIT PACKED IN A POLY LINER WERE SIMILAR IN QUALITY TO FRUIT WITH WAX COATINGS, BUT STEMS ON FRUIT HAD BETTER COLOUR AND MOISTURE. STORAGE TEMPERATURE CONTROL WAS THE BEST METHOD TO MAINTAIN HIGH QUALITY FRUIT. CHERRY FRUIT AND STEMS STORED AT 273 K (0 DEG C) WERE SUPERIOR TO FRUIT AND STEMS STORED AT 277.5 OR 283 K (4.5 OR 10 DEG C).

Details

  • Original title: . BING ) SWEET CHERRY (PRUNUS AVIUM L) QUALITY AS INFLUENCED BY WAX COATINGS AND STORAGE TEMPERATURE.
  • Record ID : 1988-1885
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 1; 1988.01-02; 124-126; 156; 3 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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