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Trempage dans de l'eau chaude et entreposage à basse température de citrons "Eureka".

Hot water dipping and low temperature storage of "Eureka" lemons.

Auteurs : MCLAUCHLAN R. L., UNDERHILL S. J. R., DAHLER J. M., GILES J. E.

Type d'article : Article

Résumé

Hot water dips significantly reduced the incidence of chilling injury in fruits stored at 1 deg C for 28 or 42 days. Scald damage (surface browning) occurred after 3 min at 53 deg C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20 deg C after storage for 14, 28 or 42 days at 1 deg C was significantly lower in heat-treated fruits than controls.

Détails

  • Titre original : Hot water dipping and low temperature storage of "Eureka" lemons.
  • Identifiant de la fiche : 1998-3588
  • Langues : Anglais
  • Source : Aust. J. exp. Agric. - vol. 37 - n. 2
  • Date d'édition : 1997

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