To control postharvest decay and insects, moist heat treatments of strawberries are studied
نویسندگان
چکیده
منابع مشابه
Postharvest heat treatments
Postharvest heat treatments are being used for disinfestation and disinfection of an increasing variety of crops, including flowers, fruits and vegetables. This review focuses on the effects of heat on the commodity and its postharvest quality. The effects of a postharvest heat treatment on aspects of ripening and development of thermotolerance is discussed. Ethylene production, respiration, so...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولPostharvest heat treatments: introduction and workshop summary
Wide international interest in heat treatments for maintenance of postharvest quality, disease control, and as a quarantine technology, was reflected in the range of papers presented at this BARD Workshop on Postharvest Heat Treatments. Heat treatments are currently used commercially in several countries, for example as hot water dips, hot water brushing techniques, and hot air treatments. Rese...
متن کاملMini-review: Heat treatments for the control of citrus postharvest green mold caused by Penicillium digitatum
Postharvest green mold, caused by the pathogen Penicillium digitatum (Pers.:Fr.) Sacc., is the most economically important postharvest disease of citrus fruits in Spain, areas with Mediterranean climate, and citrus production areas worldwide characterized by low summer rainfall. Economic losses due to this disease have been typically reduced through the application of synthetic chemical fungici...
متن کاملPostharvest disinfestation heat treatments: response of fruit and fruit fly larvae to different heating media
The surface heat transfer efficiency of three heating media (water, and forced air with and without a water vapor-pressure deficit) was compared using four commodities: mango, papaya, grapefruit, and orange. Forced vapor-saturated-air (VFA), and water (HW) transferred heat most efficiently to the fruit surface. Thermal stress to the fruit was greatest during heating in VFA. Thermal diffusivity ...
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ژورنال
عنوان ژورنال: California Agriculture
سال: 1992
ISSN: 0008-0845
DOI: 10.3733/ca.v046n02p26