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The effect of ameliorative treatments on reduction of chilling injury in guava fruits.

Author(s) : NARAYANA C. K., SINGH B. P.

Type of article: Article

Summary

The fruits were washed, air dried and subjected to the following treatments: 1) CaCl2 (2% w/v) dip for 10 minutes; 2) polyethylene bagging in 0.25% ventilated LDPE bags of 200 gauge thickness; 3) intermittent warming at ambient condition (13-17 °C and 70-87% RH, and 4) control. Fruits were stored in plastic crates at 3 °C with 85% RH after the treatment, and held two weeks for observations, at this temperature. They were then stored at 13-17 °C and 70-87% RH. Colour, texture and chilling injury are observed in different conditions. Polyethylene bagging was the most effective in reducing chilling injury.

Details

  • Original title: The effect of ameliorative treatments on reduction of chilling injury in guava fruits.
  • Record ID : 2003-1381
  • Languages: English
  • Source: Prog. Hortic. - vol. 30 - n. 3-4
  • Publication date: 1998

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