Reduction of chilling injury in grapefruit and oranges stored at 1 deg. C by prestorage hot dip treatments, curing, and wax application
1993
Wild, B.L. (New South Wales Agriculture, Gosford (Australia). Gosford Horticultural Research and Advisory Station)
Chilling injury in Marsh grapefruit during storage at 1 deg. C was reduced 61 percent by dipping in hot water (50 deg. C) for 2 min before storage. The fungicide thiabendazole (TBZ) at 1000 mg per L applied as a cold dip (14 deg. C) reduced the susceptibility of these fruit to chilling injury by 28 percent over an 8-week storage period. Susceptibility of Washington navel oranges to chilling injury was reduced by 65 percent after dipping in hot TBZ (50 deg. C) for 2 min. Wax application and prestorage curing for 1 week at 20 deg. C also reduced chilling injury damage. Where there is a risk of chilling injury in fruit to be disinfected against fruit fly, the risk can be reduced by dipping in a hot TBZ suspension at 50 deg. C. A thorough application of was has also been shown to reduce the susceptibility of citrus fruit to chilling injury.
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