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אסיף מאגר המחקר החקלאי
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Prestorage heat stress to improve storability of fresh produce: a review
Year:
2016
Source of publication :
Israel Journal of Plant Sciences
Authors :
Lurie, Susan
;
.
Volume :
63
Co-Authors:
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
17
To page:
21
(
Total pages:
5
)
Abstract:
Postharvest decay and insect infestation are two major causes of postharvest losses along the fresh produce supply chain. Although these problems can usually be controlled with pesticide applications, the use of chemicals postharvest is becoming limited due to increasingly strict regulations enforced by importing countries. Heat treatments are environmentally friendly and are being increasingly used for disinfestation and disinfection of a variety of crops. These treatments help to eradicate pathogens or pests on the fruit while maintaining the overall quality of the fresh produce during storage, shipment and marketing. Treatment times and temperatures range widely, from days at 35–39°C in hot air, up to 63°C in hot water for a few seconds. This review will discuss the heat treatments developed in the Department of Postharvest Science, Volcani Center Israel, for fresh produce to control fungal decay, insect damage and maintain produce quality during storage and marketing. © 2016 Informa UK Limited, trading as Taylor & Francis Group.
Note:
Related Files :
Decay
Heat treatment
Hexapoda
insects
postharvest physiology
ripening
storage disorders
technology and storage
Show More
Related Content
More details
DOI :
10.1080/07929978.2016.1159411
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
20065
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:33
Scientific Publication
Prestorage heat stress to improve storability of fresh produce: a review
63
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Prestorage heat stress to improve storability of fresh produce: a review
Postharvest decay and insect infestation are two major causes of postharvest losses along the fresh produce supply chain. Although these problems can usually be controlled with pesticide applications, the use of chemicals postharvest is becoming limited due to increasingly strict regulations enforced by importing countries. Heat treatments are environmentally friendly and are being increasingly used for disinfestation and disinfection of a variety of crops. These treatments help to eradicate pathogens or pests on the fruit while maintaining the overall quality of the fresh produce during storage, shipment and marketing. Treatment times and temperatures range widely, from days at 35–39°C in hot air, up to 63°C in hot water for a few seconds. This review will discuss the heat treatments developed in the Department of Postharvest Science, Volcani Center Israel, for fresh produce to control fungal decay, insect damage and maintain produce quality during storage and marketing. © 2016 Informa UK Limited, trading as Taylor & Francis Group.
Scientific Publication
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