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POSTHARVEST PHYSIOLOGY AND QUALITY MAINTENANCE OF SLICED PEAR AND STRAWBERRY FRUITS.

Author(s) : ROSEN J. C., KADER A. A.

Type of article: Article

Summary

SLICED STRAWBERRIES (CVS < PAJARO > AND < G-3 >) AND PARTIALLY RIPE PEARS (CV < BARTLETT >) WERE DIPPED IN VARIOUS SOLUTIONS (CITRIC ACID, ASCORBIC ACID, AND/OR CALCIUM CHLORIDE) AND STORED IN AIR OR IN CONTROLLEDATMOSPHERES FOR 7 DAYS AT 275.5 K (2.5 DEG C) FOLLOWED BY ONE DAY AT 293 K (20 DEG C) FRUIT SLICES RESPIRED AT A HIGHER RATE THAN WHOLE FRUITS AT BOTH TEMPERATURES. CONTROLLED ATMOSPHERE STORAGE SUPPRESSED RESPIRATION AND ETHYLENE PRODUCTION RATES OF SLICED FRUITS. FIRMNESS OF STRAWBERRY AND PEAR SLICES WAS MAINTAINED BY STORAGE IN AIR + 12% CO2 AND IN A 0.5% O2 ATMOSPHERE, RESPECTIVELY, OR BY DIPPING IN 1% CALCIUM CHLORIDE.

Details

  • Original title: POSTHARVEST PHYSIOLOGY AND QUALITY MAINTENANCE OF SLICED PEAR AND STRAWBERRY FRUITS.
  • Record ID : 1990-0623
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 3; 1989.05-06; 656-659; 5 fig.; 4 tabl.; 32 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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