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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Prevention of chilling injury in sweet bell pepper stored at 1.5 ºC by heat treatments and individual shrink packaging
Year:
2009
Source of publication :
Folia horticulturae
Authors :
אהרון, ציון
;
.
אלקלעי-טוביה, שרון
;
.
בר-יוסף, אביטל
;
.
לוריא, סוזן
;
.
פליק, אלעזר
;
.
פרצלן, יעקב
;
.
Volume :
21
Co-Authors:

Ilić, Z.

Facilitators :
From page:
87
To page:
97
(
Total pages:
11
)
Abstract:

The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action.

This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus 3 d at 20°C (sea transport to USA and Japan from Israel + marketing simulation).

The chilling injury reduction is mainly due to a significant water loss reduction by the shrink film, while HWRB treatment contributed mainly to a significant decay reduction, and to some degree of inhibition of chilling development. Cultivar ‘Selika’ was found less susceptible to chilling then cultivar ‘7158’.

Note:
Related Files :
food quality
postharvest injuries
postharvest physiology
Prolonged storage
Quality
SELIKA
Sweet pepper
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.2478/fhort-2013-0141
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38259
Last updated date:
02/03/2022 17:27
Creation date:
05/12/2018 07:46
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Scientific Publication
Prevention of chilling injury in sweet bell pepper stored at 1.5 ºC by heat treatments and individual shrink packaging
21

Ilić, Z.

Prevention of chilling injury in sweet bell pepper stored at 1.5 ºC by heat treatments and individual shrink packaging

The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action.

This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus 3 d at 20°C (sea transport to USA and Japan from Israel + marketing simulation).

The chilling injury reduction is mainly due to a significant water loss reduction by the shrink film, while HWRB treatment contributed mainly to a significant decay reduction, and to some degree of inhibition of chilling development. Cultivar ‘Selika’ was found less susceptible to chilling then cultivar ‘7158’.

Scientific Publication
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