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אסיף מאגר המחקר החקלאי
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Induction of chilling tolerance in mango by temperature conditioning, heat, low O2 and ethanol vapours
Year:
1997
Source of publication :
Acta Horticulturae
Authors :
Ben-Arie, Rosa
;
.
Faure-Mlynski, Mariela
;
.
Pesis, Edna
;
.
Volume :
455
Co-Authors:
Pesis, E., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Faure, M., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Arie, R.M.-B., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
629
To page:
634
(
Total pages:
6
)
Abstract:
Mango fruits cvs. 'Tommy Atkins' and 'Keitt' were exposed to various treatments prior to cold storage, to improve fruit quality and to eliminate chilling injury (Cl) symptoms. Symptoms CI at 10°C appear as red spots on the peel; pitting and black spots appear at lower temperatures. Temperature conditioning by gradually decreasing the temperature from 20°C to 17°C or 14°C during 2 days after harvest, before storage at 9C, reduced the number of red spots. This reduction in CI symptoms was accompanied by an increase in fruit softening after 3 weeks at 9°C. Heat treatment for 48h at 38°C in 100% RH., or at 18°C for 48h in ethanol vapour or a low-oxygen atmosphere prior to cold storage reduced the CI symptoms that developed at 5°C. © ISHS.
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DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
Conference paper
;
.
Language:
English
Editors' remarks:
ID:
31045
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:59
Scientific Publication
Induction of chilling tolerance in mango by temperature conditioning, heat, low O2 and ethanol vapours
455
Pesis, E., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Faure, M., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Arie, R.M.-B., Dept. of Postharvest Science of Fresh Produce, A.R.O., Volcani Center, P.O.Box 6, Bet Dagan 50250, Israel
Induction of chilling tolerance in mango by temperature conditioning, heat, low O2 and ethanol vapours
Mango fruits cvs. 'Tommy Atkins' and 'Keitt' were exposed to various treatments prior to cold storage, to improve fruit quality and to eliminate chilling injury (Cl) symptoms. Symptoms CI at 10°C appear as red spots on the peel; pitting and black spots appear at lower temperatures. Temperature conditioning by gradually decreasing the temperature from 20°C to 17°C or 14°C during 2 days after harvest, before storage at 9C, reduced the number of red spots. This reduction in CI symptoms was accompanied by an increase in fruit softening after 3 weeks at 9°C. Heat treatment for 48h at 38°C in 100% RH., or at 18°C for 48h in ethanol vapour or a low-oxygen atmosphere prior to cold storage reduced the CI symptoms that developed at 5°C. © ISHS.
Scientific Publication
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