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Post-harvest conservation of Tahiti limes (Citrus latifolia Tanaka) treated with gibberellic acid and stored at three temperatures.

Author(s) : MIZOBUTSI G. P., BORGES C. A. M., SIQUEIRA D. L. de

Type of article: Article

Summary

C. latifolia fruits were treated with 0 or 250 mg giberellic acid (GA3)/litre and stored at temperatures of 8 or 10 °C for 28 days. Low temperatures retarded the degreening of fruits compared with storage at ambient temperature. The largest percentage of commercial fruits (dark green and/or green) was obtained at 10 °C, GA3 prevented degreening more at low than ambient temperature.

Details

  • Original title: Post-harvest conservation of Tahiti limes (Citrus latifolia Tanaka) treated with gibberellic acid and stored at three temperatures.
  • Record ID : 2002-2375
  • Languages: Portuguese
  • Source: Rev. bras. Fruticult. - vol. 22 - n. spec.
  • Publication date: 2000

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