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Predicting the storability of Suruga persimmons.

Author(s) : COLLINS R. J., TISDELL J. G.

Type of article: Article

Summary

Fruit of a late maturing cultivar, Suruga, were stored at 0, 5, 10 and 20 deg C for periods from 21 to 56 days, followed by a shelf life treatment of seven days at 20 deg C. Initial characteristics of mass and colour predicted storability at temperatures of 0, 10 and 20 deg C with an error rate between 9 and 20%. Storability at 5 deg C could not be predicted because of the severe incidence of chilling injury at this temperature. Results indicate that storage losses may be reduced by not attempting to store certain fruit, based on initial measurements of colour and mass.

Details

  • Original title: Predicting the storability of Suruga persimmons.
  • Record ID : 1996-3481
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 7 - n. 4
  • Publication date: 1996/03

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