THE DEVELOPMENT AND CONTROL OF HUSK SCALD ON < WONDERFUL > POMEGRANATE FRUIT DURING STORAGE.
Author(s) : BEN-ARIE R., OR E.
Type of article: Article
Summary
SCALD DEVELOPS ON THE HUSK OF < WONDERFUL > POMEGRANATE FRUIT DURING STORAGE. THIS DISORDER COULD BE DIMINISHED BY DELAYING THE HARVEST TIME AND BY REDUCING STORAGE TEMPERATURE, BUT THESE 2 MEASURES WERE INSUFFICIENTLY EFFECTIVE FOR STORAGE PERIODS EXCEEDING 6 WEEKS, AND AT TEMPERATURES OF 279 K (6 DEG C) OR LOWER, CHILLING INJURY ALSO OCCURRED. SCALD INCIDENCE WAS CORRELATED WITH THE AMOUNT OF O-DIHYDROXYPHENOLS EXTRACTABLE FROM THE HUSK. SUCH POSTHARVEST MEASURES INCLUDED DIPPING THE FRUIT IN BOILING WATER FOR 2 MINUTES AND IN ANTI-OXIDANT SOLUTIONS FOR 30 SECONDS, OR STORING IN A LOW-O2 ATMOSPHERE.
Details
- Original title: THE DEVELOPMENT AND CONTROL OF HUSK SCALD ON < WONDERFUL > POMEGRANATE FRUIT DURING STORAGE.
- Record ID : 1987-0145
- Languages: English
- Source: J. am. Soc. hortic. Sci. - vol. 111 - n. 3
- Publication date: 1986/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing