Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage
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چکیده
منابع مشابه
Influence of storage temperature and low‐temperature conditioning on the levels of health‐promoting compounds in Rio Red grapefruit
Commercial operations use low-temperature conditioning of citrus fruits to reduce the incidence of chilling injury (CI) during cold storage and quarantine treatments. Rio Red grapefruits (Citrus paradisi Macf) were stored for 12 weeks at 11°C or 5°C; an additional set was temperature conditioned at 16°C for 7 days before storing at 5°C (CD). Every 3 weeks, samples were assessed for chilling inj...
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The chilling conditions of apple cold storage can provoke an economically significant necrotic peel disorder called superficial scald (scald) in susceptible cultivars. Disorder development can be reduced by inhibiting ethylene action or oxidative stress as well as intermittent warming. It was previously demonstrated that scald is preceded by a metabolomic shift that results in altered levels of...
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A combination of hot water (a rinse at 62 degrees C for 20 s) and conditioning (pre-storage at 16 degrees C for 7 d) treatments synergistically reduced chilling injury development in grapefruit (Citrus paradisi, cv. "Star Ruby") during cold storage at 2 degrees C, suggesting that the treatments may activate different chilling tolerance responses. To study the molecular mechanisms involved, chil...
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Plants activate antioxidant defense mechanisms under stress, which help maintaining the structural integrity of cell components and possibly reduces oxidative damage. Low temperature stress leads to the production of reactive oxygen species and oxidative damage to plants. In this study, the effect of putrescine and proline on reducing the production of reactive oxygen species and increasing th...
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The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...
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ژورنال
عنوان ژورنال: HortScience
سال: 1990
ISSN: 0018-5345
DOI: 10.21273/hortsci.25.2.209