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Heat treatment alleviates chilling injury symptoms, retards texture changes and maintains the capacity to produce ethylene in papaya fruits.

Author(s) : ALI Z. M., NG C. H., CHUA S. T., et al.

Summary

Heat treatment (38 °C for 6 to 24 h) prior to low temperature storage was found effective in alleviating chilling injury in papayas. The effectiveness of the treatment may partly be related to suppression of -galactosidase activity, maintenance of cell wall integrity and decreased susceptibility to diseases, and also to maintenance of ability of the fruits to synthesize and produce ethylene normally.

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Pages: 2000-4

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Details

  • Original title: Heat treatment alleviates chilling injury symptoms, retards texture changes and maintains the capacity to produce ethylene in papaya fruits.
  • Record ID : 2002-1922
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 519-524; fig.; tabl.; 11 ref.

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