Share

Hot-water treatment for insect disinfestation and reduction of chilling injury of "Fuyu" persimmon.

Author(s) : LAY-YEE M., BALL S., FORBES S. K., WOOLF A. B.

Type of article: Article

Summary

Fuyu persimmon (Diospyros kaki L.) fruit were hot-water treated at temperatures ranging from 47 to 54 deg C, for durations from 2.5 to 120 minutes (depending on temperature), with air and water-treated fruit (20 deg C for 120 or 60 minutes, respectively) as controls. Following treatment, fruit were stored at 0 deg C in air for 6.5 weeks then held at 20 deg C for 5 days and assessed for quality. Results suggest that hot-water treatment shows potential for both disinfestation and maintaining quality of persimmon fruit during cold storage.

Details

  • Original title: Hot-water treatment for insect disinfestation and reduction of chilling injury of "Fuyu" persimmon.
  • Record ID : 1997-3348
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 10 - n. 1
  • Publication date: 1997/01

Links


See other articles in this issue (7)
See the source

Indexing