D'Aquino, Salvatore and Piga, Antonio <1965- > and Agabbio, Mario Carlo Salvatore and Molinu, Maria Giovanna (1998) Decay control of "Femminello Santa Teresa" lemon fruits by prestorage high temperature conditioning. In: Non conventional methods for the control of postharvest disease and microbiological spoilage: proceedings of the COST 914 COST 915 joint workshop, October 9-11, 1997, Bologna, Italy. Luxembourg, Office for Official Publications of the European Communities. p. 221-226. Conference or Workshop Item.
Marketing quality and juice chemical parameters of late harvested "Femminello Santa Teresa" lemon fruits (Citrus limon Burm), wrapped with a 15 mm heat shrinkable film or left unwrapped, and then either conditioned at 36°C for 72 hours in a 85-90%, relative humidity (RH) atmosphere or not conditioned, were determined over 3 months storage at 6°C and 95% RH or after 1 week at 20°C and 75% RH following each month of storage. Conditioning significantly reduced the incidence of decay caused by Penicillium digitatum, but not that due to other pathogens, such as Botrytis cinerea and Alternaria citri, especially in combination with film wrapping. Positive was the effect of heating in ameliorating the physiological response of lemon fruit to low temperature, although the beneficial effect appeared to be time-dependent, in fact at the end of the storage period severe symptoms of chilling injury were also noticed in conditioned fruit. No differences were instead observed in chilling sensitivity between conditioned and nonconditioned wrapped fruit. Weight loss was higher in conditioned fruit than in non conditioned one. Regarding chemical parameters, either conditioning or fi1m wrapping hastened the rate of degradation of acidity, total soluble solids (SST) and vitamin C.
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