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Postharvest heat treatments
Year:
1998
Source of publication :
Postharvest Biology and Technology
Authors :
Lurie, Susan
;
.
Volume :
14
Co-Authors:
Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
257
To page:
269
(
Total pages:
13
)
Abstract:
Postharvest heat treatments are being used for disinfestation and disinfection of an increasing variety of crops, including flowers, fruits and vegetables. This review focuses on the effects of heat on the commodity and its postharvest quality. The effects of a postharvest heat treatment on aspects of ripening and development of thermotolerance is discussed. Ethylene production, respiration, softening, color change and taste components such as soluble solids, acidity and volatiles are dealt with. Heat treatment induction of thermotolerance, both to high and low temperatures, so as to prevent heat injury and chilling injury is discussed, as well as the possible mechanisms of action of this response. Heat damage manifestations from unsuccessful treatments are described.
Note:
Related Files :
chilling injury
Flowers
Fruits
fungi
Hot water
Quality
ripening
Thermotolerance
Vapor heat
vegetables
Show More
Related Content
More details
DOI :
10.1016/S0925-5214(98)00045-3
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Review
;
.
Language:
English
Editors' remarks:
ID:
26604
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:24
Scientific Publication
Postharvest heat treatments
14
Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan 50250, Israel
Postharvest heat treatments
Postharvest heat treatments are being used for disinfestation and disinfection of an increasing variety of crops, including flowers, fruits and vegetables. This review focuses on the effects of heat on the commodity and its postharvest quality. The effects of a postharvest heat treatment on aspects of ripening and development of thermotolerance is discussed. Ethylene production, respiration, softening, color change and taste components such as soluble solids, acidity and volatiles are dealt with. Heat treatment induction of thermotolerance, both to high and low temperatures, so as to prevent heat injury and chilling injury is discussed, as well as the possible mechanisms of action of this response. Heat damage manifestations from unsuccessful treatments are described.
Scientific Publication
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