Share

Hot dips and high-temperature conditioning to improve shelf quality of late-crop cactus pear fruit.

Author(s) : SCHIRRA M., BARBERA G., D'AQUINO S., LA MANTIA T., MCDONALD R. E.

Type of article: Article

Summary

The response was investigated over 4 weeks of storage at 6 deg C and 1 additional week at 20 deg C (simulated shelf life). Prestorage dipping of the fruit in water at 55 deg C for 5 minutes or conditioning at 38 deg C under saturated humidity for 24 hours appeared to be effective.

Details

  • Original title: Hot dips and high-temperature conditioning to improve shelf quality of late-crop cactus pear fruit.
  • Record ID : 1998-0967
  • Languages: English
  • Source: Trop. Sci. - vol. 36 - n. 3
  • Publication date: 1996

Links


See the source

Indexing