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Chilling injury limits low temperature storage of 'Yuki' Chinese cabbage.

Author(s) : PORTER K. L., KLIEBER A., COLLINS G.

Type of article: Article

Summary

Chinese cabbages cv. Yuki were harvested and stored at 0, 2 and 20 °C. Assessments were made at 0-3 weeks for 20 °C, and at 0, 3, 6 and 9 weeks for 0 and 2 °C. Patchy Papery Necrosis (PPN) storage disorder was also investigated. Cabbages stored at 20 °C had higher respiration rates, ethylene production, weight loss and trimming loss, and lower quality than cabbages stored at 0 and 2 °C. Heads kept at 0 °C lost quality faster than at 2 °C due to PPN occurring earlier and more severely than at 2 °C. It was not observed in cabbages prior to storage or those stored at 20 °C, suggesting that this disorder is a form of chilling injury.

Details

  • Original title: Chilling injury limits low temperature storage of 'Yuki' Chinese cabbage.
  • Record ID : 2003-2430
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 1
  • Publication date: 2003/04

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