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Document IIF

Atténuation des altérations dues au froid des fruits à noyau.

Alleviating chilling injuries in stone fruits.

Auteurs : LUCHSINGER L., ARTÉS F.

Résumé

Stone fruits ripen and senesce rapidly at ambient temperatures and require careful and rapid handling and storage at about 0 °C and 90-95% relative humidity to avoid weight loss and fungal attacks. However, after 2-3 weeks of cold storage of peaches, nectarines and plums, chilling injuries usually occur. The most important techniques used to alleviate chilling injury symptoms are: thermal pre-conditioning, intermittent warming during cold storage, controlled and modified atmosphere. Parameters involved in these different techniques are presented.

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Format PDF

Pages : 2000-4

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    20 €

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    Gratuit

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Détails

  • Titre original : Alleviating chilling injuries in stone fruits.
  • Identifiant de la fiche : 2002-1937
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 474-479; 38 ref.

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