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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.
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Pages: 2000-4
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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
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Themes:
Food engineering;
Fruit - Keywords: Thermal shock; Mechanical property; Ripening (fruit); Ethylene; Testing; Cold storage; Fruit; Apricot
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