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Evolutions physiologiques des kiwis lors d'une période de maturation et fréquence de Botrytis cinerea lors de l'entreposage.

Physiological changes in kiwifruit during a curing period and incidence of Botrytis cinerea during storage.

Auteurs : BAUTISTA-BANOS S., LONG P. G., GANESHANANDAM S.

Type d'article : Article de périodique

Résumé

Stem-end rot caused by B. cinerea is the most important disease of stored kiwifruit in New Zealand. Ethylene production, rate of respiration and weight loss increased with increased curing period at each temperature with the exception of fruit held for 4 days at 0 deg C. Conversely, firmness decreased as the curing period was extended. The percentage of fruit infected was less at 10 deg C than 20 or 30 deg C.

Détails

  • Titre original : Physiological changes in kiwifruit during a curing period and incidence of Botrytis cinerea during storage.
  • Identifiant de la fiche : 1998-0954
  • Langues : Anglais
  • Source : Acta Hortic. - n. 398
  • Date d'édition : 1995

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