Effects of Fungicide, wax, shrink wrapping and curing on reduction of chilling injury symptoms in low temperature conditions on grapefruit.
2007
Salajeqe, Fereshteh | Darvishi, Davud | Shafi`i, Ladan | Samadi, Fatemeh | Zargaran, Mahtab
The effects of chemical and physical treatments on chilling injury and storage life of Marsh and Redblash grapefruits were investigated. After harvresting, grapefruits were examined with different treatments such as curing, Imazalil Fungicide, carnaba wax and shrink wrapping or combined treatments. The samples were stored for 3 months at 85-90% relative humiditly and different temperatures (4,7,10oc). The combined treatment of shrink wrapping, curing and fungicide was the most effective of other treatments in increasing storage life. The lowest chilling injury was observed in Redblash grapefruit. Curing, shrink wrapping and fungicide controlled significantly the diseas (Aspergillus SPP, Penicillium SPP, Erwinia SPP). Tungicide, waxing and shrink wrapping treatments had the highst juice content. Vitamin C content increased in all treatments during storage and the storage temperatures had no significant effect on vitamin C content. The highst scores in sensory evaluation were observed in samples stored at 7 oc compared with other treatments, the combined treatment of shrink wrapping, curing and Fungicide not only controlled the diseas but also was economic and could be recommended for the storage of these grapefruit cultivars.
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