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Freezing point estimation of kiwifruit.

Author(s) : NANOS G. D., FOURTOUNI A., KALTSOULA E., SFAKIOTAKIS E. M.

Summary

Freeze damage of kiwifruit at temperatures close to 0°C produces a "wet" dark green appearance of the flesh which appears in different areas. Using microthermometers put in the flesh was a very accurate way to find the freezing temperature of each fruit. A waterbath was used to decrease the temperature at a rate of 2°C/hour and increase it 4°C/hour after keeping the fruit at the lowest temperature for an hour. Immature or mature freshly harvested fruit froze at temperatures below -1.7°C, while stored fruit at 0°C for almost 3 months froze at temperatures below -2.4°C.

Details

  • Original title: Freezing point estimation of kiwifruit.
  • Record ID : 2000-0266
  • Languages: English
  • Source: Proceedings of the Third International Symposium on Kiwifruit.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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