ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Mature-green (Prunus salicina Lindl. cv.‘Friar’) plums were treated in water at 40°C for 40 min, 45°C for 35 min, 50°C for 30 min or 55°C for 25 min, stored at 0°C for 35 d plus 9 d of ripening at 20 to 25°C. During cold storage, putrescine and cadaverine accumulated most compared to spermine and spermidine, especially in fruits treated at 45 or 50°C, compared to other treatments. Chilling injury (CI) and decay symptoms were severe in fruits of control, 55 and 40°C-treated fruits. Decay incidence was also high in fruits stored at room temperature. Chilling injury and decay symptoms were retarded in fruits treated at 45 and 50°C, which also maintained increased polyamines and low ethylene. By the end of their shelf life, only 45 and 50°C-HWD treated fruits were fit for market.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08793.x
Permalink