Co-Authors:
Chalutz, E., Department of Fruit and Vegetable Storage, A.R.O., The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel
Waks, J., Department of Fruit and Vegetable Storage, A.R.O., The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel
Schiffmann-Nadel, M., Department of Fruit and Vegetable Storage, A.R.O., The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel
Abstract:
A comparison was made of the response to storage temperatures (0-17°C) of grapefruit 'Shamouti' and 'Valencia' oranges, and lemon fruit. There was no chilling injury (CI) and the incidence of rot was relatively low at 12°C or higher for all cultivars. At low storage temperatures, however, pitting and subsequent rot development in grapefruit and in 'Shamouti' and 'Valencia' oranges were highest at 6°C, while in lemon the incidence of these disorders rose with the decrease in storage temperature, and was highest at 2°C. Grapefruit and 'Shamouti' oranges exhibited the highest susceptibility to CI, lemon showed an intermediate susceptibility, and 'Valencia' orange a very low one. In grapefruit, severe peel pittings that developed in cold storage were covered by mold rots during cold storage and shelf-life, but in 'Valencia' and particularly in 'Shamouti' oranges the incidence of decay during cold storage was low. During shelf-life, a pronounced CI-induced increase in the incidence of mold rots was evident. This breakdown during shelf-life may be associated with microscopic peel injuries which are formed during cold storage and covered by mold rots during shelf-life. Increased susceptibility of the cultivar to CI could be correlated with an increase in ethanol content at low temperatures. © 1985.
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
