Hot Water Treatment for Chilling Injury Reduction of Astringent 'Rojo Brillante' Persimmon at Different Maturity Stages
作者： Cristina Besada , Alejandra Salvador , Lucía Arnal , Jose María Martínez-Jávega
DOI: 10.21273/HORTSCI.43.7.2120
关键词:
摘要: The effects of hot water treatments (HWTs) on chilling injury (CI) 'Rojo Brillante' persimmon treated at different maturity stages and stored 1 °C have been investigated. HWT temperatures ranging from 45 to 55 were applied for periods time between 2.5 40 min. Reduction CI by depended the stage. HWTs reduced softening when they fruit an early stage maturity, but caused skin cracking browning in middle advanced maturity. Incidence severity these disorders increased as treatment times more mature fruit.
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