Controlled atmosphere storage of apples.
Author(s) : KUPFERMAN E.
Summary
The author has contacted many postharvest scientists throughout the world working on pome fruits and has summarized current storage and shipping recommendations for the major apple and pear varieties. Included are parameters for atmosphere and temperature management for CA storage, as well as a discussion of the limits of oxygen and carbon dioxide for each variety. Major storage disorders are described. In addition, CA and MA shipment experiences are described for European and Nashi pears as well as apples.
Details
- Original title: Controlled atmosphere storage of apples.
- Record ID : 2000-3014
- Languages: English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
- Publication date: 1997/07/13
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (77)
See the conference proceedings
Indexing
- Themes: Fruit
- Keywords: Controlled atmosphere; Variety; Recommendation; Apple; Pear; Cold storage; Fruit; Storage condition
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Controlled atmosphere storage of pears.
- Author(s) : RICHARDSON D. G., KUPFERMAN E.
- Date : 1997/07/13
- Languages : English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
View record
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A summary of CA requirements and recommendation...
- Author(s) : KADER A. A.
- Date : 1997/07/13
- Languages : English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
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Controlled atmosphere storage of apples and pears.
- Author(s) : KUPFERMAN E.
- Date : 2003
- Languages : English
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Internal flesh browning of 'Elstar' apples as i...
- Author(s) : STREIF J., SAQUET A. A.
- Date : 2003/02
- Languages : English
- Source: Proceedings of the International Conference Postharvest Unlimited.
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Quality of the Portuguese 'Bravo de Esmolfe' ap...
- Author(s) : CAVALHEIRO J., SANTOS A., RECASENS I., et al.
- Date : 2003
- Languages : English
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