תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםStorage of lemons is designed to extend the marketing of fruit throughout the year, from the main harvest season in the winter until late summer, which is a period of short supply in the market. This work was concerned with physiological and chemical attributes of stored lemons either seal-packaged in high-density polyethylene plastic film (HDPE), or left unwrapped, during storage at 13, 8 and 2°C. Intermittent warming (IW) was used to prevent chilling injury at the lower temperatures. Differences between fruit subjected to the two treatments which produced longest storage (sealed at 13°C and non-sealed at 2°C with IW) are discussed. Both treatments are recommended for adoption in commercial practice.
Storage of lemons is designed to extend the marketing of fruit throughout the year, from the main harvest season in the winter until late summer, which is a period of short supply in the market. This work was concerned with physiological and chemical attributes of stored lemons either seal-packaged in high-density polyethylene plastic film (HDPE), or left unwrapped, during storage at 13, 8 and 2°C. Intermittent warming (IW) was used to prevent chilling injury at the lower temperatures. Differences between fruit subjected to the two treatments which produced longest storage (sealed at 13°C and non-sealed at 2°C with IW) are discussed. Both treatments are recommended for adoption in commercial practice.
