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EFFECT OF PRE-STORAGE HEATING ON POST-STORAGE QUALITY AND DECAY OF BEURRE BOSC PEARS.

Author(s) : COMBRINK J. C., KOCK S. L. de, EEDEN C. J. van

Summary

PENICILLIUM EXPANSUM CAUSES MAJOR LOSSES DURING COLD STORAGE OF BEURRE BOSC PEARS. THIS STUDY AIMED AT DETERMINING WHETHER WARMING BEFORE STORAGE REDUCED ROT ASSOCIATED WITH THE FORMATION OF SPOTS. THE PEARS WERE STORED AT 20, 25 OR 30°C FOR 0, 2, 4 OR 6 DAYS, THEN AT -5°C FOR 2 MONTHS. THE FRUIT WERE ASSESSED FOLLOWING A RIPENING PERIOD AT 10°C. ALL FRUIT RIPENED NORMALLY BUT THE WARMED FRUIT WERE SLIGHTLY LESS RIPE THAN THE CONTROLS. OVERALL, LESS ROT OCCURRED IN WARMED (25 OR 30°C) FRUIT THAN IN CONTROLS. THESE RESULTS DEMONSTRATE THAT WARMING BEFORE COLD STORAGE APPEARS BENEFICIAL.

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Pages: 1730-1733

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Details

  • Original title: EFFECT OF PRE-STORAGE HEATING ON POST-STORAGE QUALITY AND DECAY OF BEURRE BOSC PEARS.
  • Record ID : 1992-2295
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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