ShareWater precooling of nectarines: influence on pathogenic microorganisms and on fruit maturity and weight loss.
[In Italian. / En italien.]
Author(s) : TONINI G., BERTOLINI P., CACCIONI D.
Type of article: Periodical article
Summary
Results of a three-years study on water precooling of nectarines, cv Stark Redgold, as compared with air cooling in a cell, are reported. Water precooling caused more rot, due to Rhizopus spp and Penicillium spp, whose growth was favoured by the prolonged soaking of fruit. Fruit soaking also caused peel microcracks, during the senescence phase, making it easier for the micetes to penetrate into the fruit. Therefore, water precooling is not advisable for long preservation of nectarines, because the benefit of lower weight loss does not make up for the greater rot damages. A.P.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1994-2962
- Languages: Italian
- Source: Not. CRIOF - 448-449; 1 fig.; 1 tabl.
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fruit
- Keywords: Precooling; Nectarine; Microbiology; Chilling; Air; Weight loss; Pathogen; Ripening (fruit); Fruit; Water
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