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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.

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