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CV < TRAKANKAKI > PERSIMMONS: BROWN-END AND COLD STORAGE.
Author(s) : FOLCHI A., BRIGATI S., BIONDI G.
Summary
THE SYMPTOMATOLOGY AND PATHOGENY OF THE BROWN-END OF PERSIMMON WERE STUDIED AFTER A LONG EXPOSURE TO DIFFERENT TEMPERATURES. THE FRUIT WERE HARVESTED AT FOUR DATES, AT INTERVALS OF A WEEK, FOLLOWED BY THE STORAGE OF FRUIT FOR 90 DAYS AT 273, 275 AND 278 K (0, 2 AND 5 DEG C). DETERIORATION OCCURRED WITH VARIOUS RATES AND TIMES FOR ALL TEMPERATURES. 275 AND 278 K CAUSED, AS COMPARED TO 273 K, MORE SUSCEPTIBILITY TO THE DISORDER AT THE BEGINNING OF THE STORAGE PERIOD.
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Pages: 652-657
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Details
- Original title: CV < TRAKANKAKI > PERSIMMONS: BROWN-END AND COLD STORAGE.
- Record ID : 1988-2335
- Languages: English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Physiological disorder; Persimmon; Browning; Chilling; Chilling injury; Tropical fruit
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