Eggplant storage at low temperture
1994
Fallik, E.
The appearance of chilling injury (CI) on eggplant fruit cv. 'Classic' stored at lower temperature than 10 degrees Celsius for a prolonged period is affected by its growing condition and time of harvesting. Eggplants harvested from southern Israel in December and January and in central Israel in July, exposed to high tempertures during their growth and development (30 degrees Celsius), were very sensitive to CI. Fruits harvested from southern Israel in March and April, exposed to low tempertures during their growth and development (15 degrees Celsius), were much less sensitive to CI. Packing disinfected fruits inside perforated polyethylene (PE) bags enable storage for 20 days at 8 degrees Celsius and an additional 3 days at 17 degrees Celsius with maintenance of quality and prevention of CI, whereas disinfected but unbagged control fruits showed severe CI. Furthermore, PE bags storage slowed the appearance of external and internal CI on fruits harvested during the three season and stored at 6 degrees Celsius, as compared with unbagged control fruits
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This bibliographic record has been provided by Department of Market Research, Ministry of Agriculture and Rural Development