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Prestorage treatments to prevent fruit skin blackening during cold storage of Japanese pear Shingo (Niitaka).

[ In Korean. / En coréen.]

Author(s) : CHOI S. J., HONG Y. P., KIM Y. B.

Type of article: Article

Summary

The incidence of skin blackening was reduced following delayed cooling of the harvested fruits; delaying storage for 10-15 days in the orchard was most effective, and fruits could be stored for 80 days without a significant drop in quality (lower than 10% of fruits with black skin). Heat treatment at 48 or 38 deg C for 2-4 hours or 2-4 days, respectively, also prevented the development of black skin during subsequent cold storage. Heat treatment of fruits could also be carried out by covering the fruits with transparent polyethylene film in sunlight without any artificial heating. In this case, a treatment duration of 5 days was required to prevent the disorder.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 1996-3489
  • Languages: Korean
  • Source: J. korean Soc. hortic. Sci. - vol. 36 - n. 2
  • Publication date: 1995

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