ShareHigh concentrations of carbon dioxide influence kiwifruit ripening.
Author(s) : IRVING D. E.
Type of article: Article
Summary
Kiwifruit are exposed to air or to 60 or 80% CO2 for 1, 2 or 3 weeks at 0 deg C, and stored in air for 8 weeks at 0 deg C. Study of ripening (softening, increase in the dry matter content), respiration and ethylene release, as well as mould development. For optimal quality, CO2 treatments do not have to exceed 7 days.
Details
- Original title: High concentrations of carbon dioxide influence kiwifruit ripening.
- Record ID : 1994-0291
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 2 - n. 2
- Publication date: 1992
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Indexing
- Themes: Fruit
- Keywords: Deterioration; Respiration; Time-temperature tolerance; Ripening (fruit); Ethylene; Cold storage; Kiwifruit; Tropical fruit; CO2
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- Date : 1994
- Languages : English
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- Author(s) : ANTUNES M. D. C., SFAKIOTAKIS E. M.
- Date : 2002
- Languages : English
- Source: RDA J. agric. Sci. Hortic. - vol. 92 - n. 1
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- Author(s) : RITENOUR M. A., CRISOSTO C. H., GARNER D. T., CHENG G. W., ZOFFOLI J. P.
- Date : 1999/02
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 15 - n. 2
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- Author(s) : AHUMADA M., CANTWELL M.
- Date : 1996/01
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 7 - n. 1-2
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The relation between storage temperature and du...
- Author(s) : BEZUIDENHOUT J. J., EKSTEEN G. J.
- Date : 1994
- Languages : Afrikaans
- Source: S. afr. Avocado Grow. Assoc., Yearb. - vol. 17
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