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Physiological changes in peaches related to chilling injury and ripening.

Author(s) : FERNÁNDEZ-TRUJILLO J. P., CANO A., ARTÉS F.

Type of article: Article

Summary

Firm-breaker and firm-mature peaches cv. "Paraguayo" were either stored for 4 weeks at 2 deg C or subjected to three cycles of 1 day of intermittent warming at 20 deg C every 6 days at 2 deg C. Normal postharvest ripening and post-storage ripening at 20 deg C were also studied in order to relate postharvest physiology with the onset of chilling injuries. As far as the authors know, both gel breakdown and scald have been described and reported on peaches for the first time. Detailed results are given.

Details

  • Original title: Physiological changes in peaches related to chilling injury and ripening.
  • Record ID : 1999-0977
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 13 - n. 2
  • Publication date: 1998/04

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