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The effect of high temperature treatment on quality of fruits and vegetables
Year:
2006
Source of publication :
Acta Horticulturae
Authors :
Lurie, Susan
;
.
Volume :
712 I
Co-Authors:
Facilitators :
From page:
165
To page:
173
(
Total pages:
9
)
Abstract:
High temperature air or water treatments for various purposes, for cleaning produce, reducing pathogen inoculum, and controlling insect pests, has been integrated into the chain of postharvest treatments for different commodities. These treatments may have effects on the fruit or vegetable beyond their stated purpose because a high temperature stress can trigger changes in plant tissue that affect many physiological processes. These processes include inhibition of ethylene production and other ripening and senescence related processes, induction of defense compounds against pathogen attack, and induction of resistance to other stresses, including low temperature stress or irradiation. The result of the treatments is to maintain fruit and vegetable quality following the heat treatment. Examples will be presented of the use of high temperature treatments in postharvest production systems and their effect on the quality of fruits and vegetables.
Note:
Related Files :
Decay
Fresh-cut
Heat damage
Heat treatment
Insecta
Quality
ripening
senescence
temperature
vegetables
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
21753
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:46
Scientific Publication
The effect of high temperature treatment on quality of fruits and vegetables
712 I
The effect of high temperature treatment on quality of fruits and vegetables
High temperature air or water treatments for various purposes, for cleaning produce, reducing pathogen inoculum, and controlling insect pests, has been integrated into the chain of postharvest treatments for different commodities. These treatments may have effects on the fruit or vegetable beyond their stated purpose because a high temperature stress can trigger changes in plant tissue that affect many physiological processes. These processes include inhibition of ethylene production and other ripening and senescence related processes, induction of defense compounds against pathogen attack, and induction of resistance to other stresses, including low temperature stress or irradiation. The result of the treatments is to maintain fruit and vegetable quality following the heat treatment. Examples will be presented of the use of high temperature treatments in postharvest production systems and their effect on the quality of fruits and vegetables.
Scientific Publication
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