Thiabendazole and Imazalil Applied at 53C Reduce Chilling Injury and Decay of Grapefruit

Chilling injury and residue uptake in cold-stored ‘Star Ruby’ grapefruit following thiabendazole and imazalil dip treatments at 20 and 50°C

‘Star Ruby’ grapefruit (Citrus paradisi Macf.) were harvested from November through June and subjected to a 3-min dip in water at room temperature (20°C) with or without 1200 or 200 mg/l imazalil (IMZ) or thiabendazole (TBZ) at 50°C. Fruit were then stored at 2°C and 90–95% relative humidity (RH) for 6 weeks and 1 additional week at 20°C and approximately 80% RH to simulate a marketing period (...

Reduction of chilling injury in sweet lime by thiabendazole and benomyl during gold storage

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

چکیده ندارد.

Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit

Treatment of peppers with hot water (53°C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8°C. Treatment at 45°C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Low...

Postharvest heat and conditioning treatments activate different molecular responses and reduce chilling injuries in grapefruit.

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...