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Postharvest heat treatment improves firmness and quality in apples.

Author(s) : MIGNANI I., ZOCCHI G., PIAGNANI C.

Summary

In a short term experiment Gala, Fuji and Granny Smith apples were harvested at different dates and immediately heat treated by different temperatures and periods. Apples were stored at room temperature and flesh firmness was inspected at different dates in the attempt to determine the temperature optimum and the best time-temperature combination. The results showed a varietal sensitivity for temperature and the influence of ripening degree other than the effect of temperatures and times.

Details

Original title: Postharvest heat treatment improves firmness and quality in apples.
Record ID : 1996-2889
Languages: English
Source: The post-harvest treatment of fruit and vegetables. Quality criteria. Proceedings COST 94.
Publication date: 1994/04/19
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Heat; Variety; Treatment; Texture; Apple; Ripening (fruit); Cold storage; Fruit; Storage life