ShareHot water dipping and low temperature storage of "Eureka" lemons.
Author(s) : MCLAUCHLAN R. L., UNDERHILL S. J. R., DAHLER J. M., GILES J. E.
Type of article: Article
Summary
Hot water dips significantly reduced the incidence of chilling injury in fruits stored at 1 deg C for 28 or 42 days. Scald damage (surface browning) occurred after 3 min at 53 deg C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20 deg C after storage for 14, 28 or 42 days at 1 deg C was significantly lower in heat-treated fruits than controls.
Details
- Original title: Hot water dipping and low temperature storage of "Eureka" lemons.
- Record ID : 1998-3588
- Languages: English
- Source: Aust. J. exp. Agric. - vol. 37 - n. 2
- Publication date: 1997
Links
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Indexing
- Themes: Fruit
- Keywords: Hot water; Cold sensitivity; Citrus fruit; Treatment; Cold storage; Lemon
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