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HOT DIP TREATMENTS REDUCE CHILLING INJURY DURING STORAGE OF CITRUS FRUIT AT 274 K (1 DEG C).

Author(s) : WILD B. L.

Type of article: Article

Summary

COLD STERILIZATION OF CITRUS FRUIT (15 DAYS AT 274 K) TO CONTROL QUEENSLAND AND MEDITERRANEAN FRUIT FLY OFTEN LEADS TO CHILLING INJURY WHICH REDUCES THE COMMERCIAL VALUE OF THE FRUIT. TRIALS WITH ORANGES, LEMONS AND GRAPEFRUIT ARE DESCRIBED WHERE FRUIT WAS DIPPED IN HOT WATER (WITH OR WITHOUT BENOMYL OR THIABENDAZOLE), PRIOR TO COLD STERILIZATION. HOT THIABENDAZOLE DIP WAS THE MOST EFFECTIVE TREATMENT FOR ALL FRUITS AND IS ACCEPTED BY THE JAPANESE HEALTH AUTHORITIES. G.R.S.

Details

  • Original title: HOT DIP TREATMENTS REDUCE CHILLING INJURY DURING STORAGE OF CITRUS FRUIT AT 274 K (1 DEG C).
  • Record ID : 1991-1626
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 50 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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