SharePost-harvest heat treatments with a view to reducing chilling injury in Fuerte avocado fruit.
Author(s) : DONKIN D. J., WOLSTENHOLME B. N.
Type of article: Article
Summary
After treatment, all fruits were stored at 3.5 deg C for 28 days. Vapour heat treatment for 1.5 and 3 h at 40 deg C reduced external blackening and pulpspot compared with controls, without reducing ripening time after storage.
Details
- Original title: Post-harvest heat treatments with a view to reducing chilling injury in Fuerte avocado fruit.
- Record ID : 1997-0852
- Languages: English
- Source: S. afr. Avocado Grow. Assoc., Yearb. - vol. 18
- Publication date: 1995
Links
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Indexing
- Themes: Fruit
- Keywords: Heat; Cold sensitivity; Treatment; Avocado; Cold storage; Tropical fruit
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Reduced heat shock period of "Sharwil" avocado ...
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- Date : 1995
- Languages : English
- Source: HortScience - vol. 30 - n. 5
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- Author(s) : PESIS E., MARINANSKY R., ZAUBERMAN G., FUCHS Y.
- Date : 1993
- Languages : English
- Source: Acta Hortic. - n. 343
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Influence of ethylene removal on the protein pa...
- Author(s) : ZAMORANO J. P., MERODIO C.
- Date : 1993
- Languages : English
- Source: Acta Hortic. - n. 343
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Prestorage low-oxygen atmosphere treatment redu...
- Author(s) : PESIS E., MARINANSKY R., ZAUBERMAN G., FUCHS Y.
- Date : 1994/09
- Languages : English
- Source: HortScience - vol. 29 - n. 9
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Cold storage temperature regimes and tolerance ...
- Author(s) : DONKIN D. J., MANS T., CUTTING J. G. M., SLABBERT M. J.
- Date : 1994
- Languages : English
- Source: S. afr. Avocado Grow. Assoc., Yearb. - vol. 17
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