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Reducing chilling injury and decay of stored citrus fruit by hot water dips.

Author(s) : RODOV V., BEN-YEHOSHUA S., ALBAGLI R., FANG D. Q.

Type of article: Article

Summary

Experiments were conducted with grapefruit, lemon oroblanco and kumquat. Prestorage hot water dips reduced significantly the sensitivity of all these fruits to chilling injury. Subsequent sealing of hot water-dipped fruit improved the positive effect but was not essential for the success of treatment. Addition of fungicides to the hot dip did not increase significantly the chilling injury-reducing effect, but prevented fruit decay. Compared with curing, hot water dip was much easier to implement and could be combined with regular packing-house treatment procedures.

Details

  • Original title: Reducing chilling injury and decay of stored citrus fruit by hot water dips.
  • Record ID : 1995-3591
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 5 - n. 1-2
  • Publication date: 1995/01

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