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Keeping quality of 'Oroblanco' grapefruit-type as affected by hot dip treatments

Schirra, Mario and Mulas, Maurizio (1993) Keeping quality of 'Oroblanco' grapefruit-type as affected by hot dip treatments. Advances in Horticultural Science, Vol. 7 (2), p. 73-76. eISSN 1592-1573. Article.

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DOI: 10.1400/14210


The effectiveness of postharvest dip treatments, with or without IMZ or TBZ fungicides applied at 20°C or at 50°C, on the storability of 'Oroblanco' grapefruit-typewas investigated. Treatment at 50°Cwith 1500 ppmTBZsuspension or 1500 ppm IMZ solution significantly reduced the incidence of chilling injury (CI) and decay during 16 weeks of coldstorage and after subsequent shelf-life as compared to other treatments tested. The efficacy of these fungicides when used at 20°C was much lower. Dipping in hot water without fungicides was also beneficial in reducing CI and decay. Treatment with IMZ at 50°C, however, showed phytotoxic effects by the end of the 4th week.

Item Type:Article
ID Code:2294
Uncontrolled Keywords:Chilling injury, Citrus storage, decay, fungicides
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/03 Arboricoltura generale e coltivazioni arboree
Divisions:001 Università di Sassari > 01 Dipartimenti > Economia e sistemi arborei
002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di scienze delle produzioni alimentari, Sassari
Publisher:Firenze University Press
Deposited On:18 Aug 2009 10:07

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