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Chilling injury in peach and nectarine
Year:
2005
Source of publication :
Postharvest Biology and Technology
Authors :
Lurie, Susan
;
.
Volume :
37
Co-Authors:
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Crisosto, C.H., Department of Plant Sciences, University of California, Davis, Kearney Agricultural Center, Parlier, CA 93648, United States
Facilitators :
From page:
195
To page:
208
(
Total pages:
14
)
Abstract:
Peaches and nectarines ripen and deteriorate quickly at ambient temperature. Cold storage is used to slow these processes and decay development. However, low temperature disorders, chilling injury classified as internal breakdown, limit the storage life of peaches and nectarines under refrigeration. The onset of chilling injury symptoms determines the postharvest storage/shipping potential because their development reduces consumer acceptance. Chilling injury is genetically influenced and triggered by a combination of storage temperature and storage period. It manifests itself as fruit that are dry and have a mealy or woolly texture (mealiness or woolliness), or hard textured fruit with no juice (leatheriness), fruit with flesh or pit cavity browning (internal browning), or with flesh bleeding (internal reddening). In this review, we describe what is known about the etiology of each of these types of chilling injury symptoms as well as the biochemical processes in the fruit tissue responsible for their development. We also report on pre- and postharvest manipulations or treatments that can affect the time of appearance or severity of chilling injury symptoms. © 2005 Elsevier B.V. All rights reserved.
Note:
Related Files :
chilling injury
Internal browning
Internal reddening
Physiological disorders
Prunus
Prunus persica
Prunus persica nucipersica
Storage
Show More
Related Content
More details
DOI :
10.1016/j.postharvbio.2005.04.012
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
23243
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:57
Scientific Publication
Chilling injury in peach and nectarine
37
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Crisosto, C.H., Department of Plant Sciences, University of California, Davis, Kearney Agricultural Center, Parlier, CA 93648, United States
Chilling injury in peach and nectarine
Peaches and nectarines ripen and deteriorate quickly at ambient temperature. Cold storage is used to slow these processes and decay development. However, low temperature disorders, chilling injury classified as internal breakdown, limit the storage life of peaches and nectarines under refrigeration. The onset of chilling injury symptoms determines the postharvest storage/shipping potential because their development reduces consumer acceptance. Chilling injury is genetically influenced and triggered by a combination of storage temperature and storage period. It manifests itself as fruit that are dry and have a mealy or woolly texture (mealiness or woolliness), or hard textured fruit with no juice (leatheriness), fruit with flesh or pit cavity browning (internal browning), or with flesh bleeding (internal reddening). In this review, we describe what is known about the etiology of each of these types of chilling injury symptoms as well as the biochemical processes in the fruit tissue responsible for their development. We also report on pre- and postharvest manipulations or treatments that can affect the time of appearance or severity of chilling injury symptoms. © 2005 Elsevier B.V. All rights reserved.
Scientific Publication
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