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פותח על ידי קלירמאש פתרונות בע"מ -
Quality of lemons sealed in high-density polyethylene film during long-term storage at different temperatures with intermittent warming
Year:
1990
Source of publication :
Journal of Horticultural Science
Authors :
בן-יהושע, שמשון
;
.
כהן, אליהו
;
.
רוזנברגר, אידה
;
.
שלום, יבין
;
.
שפירו, בוריס
;
.
Volume :
65
Co-Authors:
Facilitators :
From page:
603
To page:
610
(
Total pages:
8
)
Abstract:

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.

Note:
Related Files :
Citrus limon
food storage
postharvest treatment
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.1080/00221589.1990.11516099
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
59473
Last updated date:
14/06/2022 14:38
Creation date:
14/06/2022 14:35
Scientific Publication
Quality of lemons sealed in high-density polyethylene film during long-term storage at different temperatures with intermittent warming
65
Quality of lemons sealed in high-density polyethylene film during long-term storage at different temperatures with intermittent warming

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.

Scientific Publication
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