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THE INFLUENCE OF COOLING AND TEMPERATURE MAINTENANCE ON STONE FRUIT QUALITY.

Author(s) : MITCHELL F. G.

Summary

STONE FRUITS SHOULD BE COOLED WITHIN A FEW HOURS OF H FLESH SOFTENING WILL OCCUR MOST RAPIDLY BETWEEN 277 AND 311 K (4 AND 38 DEG C), WHERE SENSITIVITY TO ETHYLENE IS GREATEST. WATER LOSS IS RELATED TO EXPOSURE TIME. INTERNAL BREAKDOWN IS AGGRAVATED BY DELAYS AT HIGH TEMPERATURE BEFORE INITIAL COOLING. FRUIT ROT ORGANISMS WILL GROW AND SPREAD MOST RAPIDLY AT TYPICAL HARVEST TEMPERATURES, AND ARE SLOWED OR STOPPED AT NEAR 273 K (0 DEG C). WHEN PACKING IS DELAYED, COOLING BEFORE PACKING IS ESSENTIAL. FRUIT MAY BE COOLED TO 278 TO 283 K (5 TO 10 DEG C) FOR NEXT DAY PACKING, BUT SHOULD BE COOLED TO NEAR 273 K FOR LONGER DELAYS. FORCED-AIR IS GENERALLY THE METHOD OF CHOICE FOR IN-PACKAGE COOLING. IF METHYL BROMIDE FUMIGATION IS TO BE USED FOR QUARANTINE TREATMENT, IT SHOULD BE DONE BEFORE ANY COOLING HAS OCCURRED.

Details

  • Original title: THE INFLUENCE OF COOLING AND TEMPERATURE MAINTENANCE ON STONE FRUIT QUALITY.
  • Record ID : 1987-1373
  • Languages: English
  • Publication date: 1986/04/14
  • Source: Source: Frigair '86, Pretoria
    vol. 3; n. 13; 11 p.; 3 fig.; 5 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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