Effect of storage time at low temperature on the development of black heart in pineapples
1985
Wills, R.B.H. | Hassan, A. | Scott, K.J. (New South Wales Univ., Kensington, (Australia). School of Food Technology)
The incidence of black heart in pineapples that were stored at temperatures from 4-8 degrees C, followed by seven days at 20 degrees C initially increased as the period of storage at low temperature increased. A maximum level of black heart was attained after 10-20 days at low temperature, but longer periods at low temperature decreased the incidence of the disorder. Fruit held at 10 degrees C, however, showed no reduction in the maximum black heart level during 50 days' storage
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