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Use of calcium treatment to improve storage possibility of plum fruits.

Author(s) : ZUZUNAGA M., SERRANO M., VALERO D., et al.

Summary

Plum cultivars were stored at 20 ad 2 °C. Fruit ripening evolved quickly at 20 °C. In fruits stored at 2 °C, the changes evolved slowly, and plums kept their quality attributes for three weeks. Calcium treatment before storage delayed the ripening process in the three plum cultivars, being this effect more evident in fruit stored at 2 °C and in the Black Star cultivar.

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Pages: 2000-4

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Details

  • Original title: Use of calcium treatment to improve storage possibility of plum fruits.
  • Record ID : 2002-1949
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 338-343; fig.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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