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Brunissement après récolte des fruits sub-tropicaux, sud-africains, à l'exportation.

Postharvest browning in South African subtropical export fruits.

Auteurs : KRUGER F. J., TAIT L., KRITZINGER M., et al.

Résumé

Browning is a major obstacle when exporting fresh subtropical produce by sea. The problem, however, has various causes and dissimilar processes are involved in the different crops. The paper offers a review on investigations conducted at the Institute for Tropical and Subtropical Crops of which the aim was to characterize and address the issue in South African avocados, mangoes, pineapples, papayas and litchis. In avocados, mangoes and pineapples the browning is primarily internal and due to enzymatic oxidation. The problems involved in each of these fruits are reviewed and recommendations are made either for cultural practice or for postharvest treatments.

Détails

  • Titre original : Postharvest browning in South African subtropical export fruits.
  • Identifiant de la fiche : 2000-1912
  • Langues : Anglais
  • Source : Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
  • Date d'édition : 03/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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