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Physiological and economic analysis of precooling kiwifruit.

Author(s) : LALLU N., WEBB D. J.

Summary

Precooling is a common practice during postharvest handling and storage of kiwifruit. Results from industry-based studies on the effect of precooling on fruit quality, indicate that precooled fruit are firmer than non precooled fruit but that the incidence of Botrytis stem end rots low-temperature breakdown and physiological pitting is higher in precooled fruit than non precooled fruit. It is concluded that it is preferable not to precool kiwifruit that is predisposed to stem end rots, low-temperature breakdown, and/or physiological pitting, and that it is more economic to construct a coolstore with cooling capability than to combine a precooler with a holding store.

Details

  • Original title: Physiological and economic analysis of precooling kiwifruit.
  • Record ID : 2000-0247
  • Languages: English
  • Source: Proceedings of the Third International Symposium on Kiwifruit.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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