Share

IIR document

Impact injury on apricot fruits.

Author(s) : DI MARTINO G., MASSANTINI R., BOTONDI R., et al.

Summary

Impact injury in apricots does not show external symptoms when the fruits received an impact with an energy level of around 0.12-0.15 J. Internally the flesh turns brown and stimulates ethylene production, which affects the ripening of all fruit. Low temperature has a strong effect in the reduction of ethylene and thus controlling the ripening, but internal flesh browning starts anyway. The transfer of the fruits from low to higher temperatures hastens the flesh browning and the ripening of impacted fruits.

Available documents

Format PDF

Pages: 2000-4

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Impact injury on apricot fruits.
  • Record ID : 2002-1923
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 175-179; fig.; tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing