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IN-STORAGE SOFTENING OF KIWIFRUIT: EFFECTS OF DELAYED COOLING.

Author(s) : HARVEY J. M., HARRIS C. M.

Type of article: Article, IJR article

Summary

RAPID SOFTENING OF KIWIFRUIT AT 273 K (0 DEG C) LIMITS THE MARKETING PERIOD. THE TIME REQUIRED TO COOL THE FRUIT IS AFFECTED BY DELAYS BETWEEN HARVEST AND PLACING FRUIT IN THE COOLING FACILITY. INCOMPLETE COOLING RESULTS IN OVERALL ABOVE-OPTIMAL AVERAGE FRUIT TEMPERATURES FOR EXCESSIVE LENGTHS OF TIME AND ALSO RESULTS IN A WIDE RANGE OF TEMPERATURE AMONG INDIVIDUAL FRUITS. THE HALF COOLING TIME FOR PALLETIZED KIWIFRUIT WITH LINERS WAS 7 H. DELAYS OF 24 H OR MORE ACCELERATE THE SOFTENING OF FRUIT AND INCREASE THE INCIDENCE OF ROTTING AND SHRIVELLING.

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Pages: 352-356

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Details

  • Original title: IN-STORAGE SOFTENING OF KIWIFRUIT: EFFECTS OF DELAYED COOLING.
  • Record ID : 1987-0986
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 6
  • Publication date: 1986

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