ShareReduction of chilling injury in grapefruit and oranges stored at 1 deg C by prestorage hot dip treatments, curing, and wax application.
Author(s) : WILD B. L.
Type of article: Article
Details
- Original title: Reduction of chilling injury in grapefruit and oranges stored at 1 deg C by prestorage hot dip treatments, curing, and wax application.
- Record ID : 1995-2286
- Languages: English
- Source: Aust. J. exp. Agric. - vol. 33 - n. 4
- Publication date: 1993
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Indexing
- Themes: Fruit
- Keywords: Heat; Coating (food); Citrus fruit; Treatment; Pomelo; Orange; Chilling injury; Cold storage; Fruit
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- Date : 1991
- Languages : English
- Source: J. agric. Food Chem. - vol. 39 - n. 5
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- Author(s) : EZZ T. M.
- Date : 1999
- Languages : English
- Source: Alex. J. agric. Res. - vol. 44 - n. 1
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Storage of mechanically peeled oranges and grap...
- Author(s) : TARTER M., SINGH R. P.
- Date : 1994/04
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 4 - n. 1-2
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IMPROVING STORAGE LIFE OF CITRUS FRUITS BY TEMP...
- Author(s) : MARTINEZ JAVEGA J. M.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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Exogenous coating influences on chilling injury...
- Author(s) : DOU H., BROWN G. E., JONES S., et al.
- Date : 2003
- Languages : English
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