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Effect of heat conditioning and intermittent warming on chilling injury and pectolytic enzymes in peaches.

Author(s) : MAO L. C., ZHANG S. L.

Type of article: Article

Summary

Three storage groups, conventional cold storage, heat conditioning before cold storage (48 h at 35 °C) and intermittent warming (20 °C for 24 h every 9 days) were investigated. The parameters studied were: woolliness, colour, extractable juice, firmness, rate of pectinesterase and of polygalacturonase.

Details

  • Original title: Effect of heat conditioning and intermittent warming on chilling injury and pectolytic enzymes in peaches.
  • Record ID : 2002-2987
  • Languages: English
  • Source: J. Zhejiang Univ., Agric. Life Sci. - vol. 27 - n. 1
  • Publication date: 2001

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