SharePhysiological changes in kiwifruit during a curing period and incidence of Botrytis cinerea during storage.
Author(s) : BAUTISTA-BANOS S., LONG P. G., GANESHANANDAM S.
Type of article: Periodical article
Summary
Stem-end rot caused by B. cinerea is the most important disease of stored kiwifruit in New Zealand. Ethylene production, rate of respiration and weight loss increased with increased curing period at each temperature with the exception of fruit held for 4 days at 0 deg C. Conversely, firmness decreased as the curing period was extended. The percentage of fruit infected was less at 10 deg C than 20 or 30 deg C.
Details
- Original title: Physiological changes in kiwifruit during a curing period and incidence of Botrytis cinerea during storage.
- Record ID : 1998-0954
- Languages: English
- Source: Acta Hortic. - n. 398
- Publication date: 1995
Links
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Indexing
- Themes: Fruit
- Keywords: Physiological property; Botrytis; Treatment; Temperature; Physiology; Cold storage; Kiwifruit; Tropical fruit
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