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SYMPTOM DEVELOPMENT OF CHILLING INJURY IN PINEAPPLE FRUIT.

Author(s) : PAULL R. E., ROHRBACH K. G.

Type of article: Article

Summary

SYMPTOMS OF CHILLING INJURY (CI) EXPRESSED AS INTERNAL BROWNING IN PINEAPPLE BEGAN TO APPEAR WITHIN 2 DAYS AT 295 K (22 DEG C) AFTER STORAGE AT LESS THAN 285 K (12 DEG C). FRUIT NOT SUBJECTED TO CHILLING DURING STORAGE DEVELOPED SIMILAR SYMPTOMS WHEN HELD FOR 0 TO 10 DAYS AT BETWEEN 291 AND 303 K (18 AND 30 DEG C). FRUIT STORED FOR LONGER THAN 3 WEEKS AT 281 AND 276 K (8 AND 3 DEG C) SHOWED FEWER CI SYMPTOMS THAN FRUIT HELD AT 285 K. WAXING FRUIT EITHER BEFORE OR IMMEDIATELY AFTER EXPOSURE TO CHILLING WAS EQUALLY EFFECTIVE. 3% OXYGEN, WITH OR WITHOUT 5% CO2, DID NOT REDUCE SYMPTOM EXPRESSION. STORAGE UNDER LOW OXYGEN FOLLOWING CHILLING SIGNIFICANTLY REDUCED CI SYMPTOM EXPRESSION.

Details

  • Original title: SYMPTOM DEVELOPMENT OF CHILLING INJURY IN PINEAPPLE FRUIT.
  • Record ID : 1985-1967
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 110 - n. 1
  • Publication date: 1985/01
  • Document available for consultation in the library of the IIR headquarters only.

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