29 research outputs found
Ultra-low oxygen refrigerated storage of 'rio red' grapefruit: fungistatic activity and fruit quality
No full textAbstract Green mold development during refrigerated storage was suppressed, but not eradicated, by reducing the oxygen (O 2 ) concentration of the storage atmosphere from 21 to 0.10-0.05 kPa (ULO). The flavor and external appearance of grapefruit stored for 21 days at 14°C under ULO, and 14 additional days in air at 23°C was rated acceptable yet inferior to grapefruit stored similarly in air. A rind disorder developed as a post-hypoxic injury, especially on early-season, degreened grapefruit. The disorder was associated with an ULO-related increase in fruit acetaldehyde concentration. ULO may provide non-chemical suppression of green mold inside refrigerated marine containers en route to distant markets and postharvest insect control, but conditions must be optimized to avoid deleterious effects on fruit market quality. Published by Elsevier Science B.V
396 Suppression of Green Mold on Grapefruit during Refrigerated Storage in Altered Atmospheres
No full textEffectiveness of High-temperature Forced Air on Reducing Growth of Green Mold (Penicillium digitatum Sacc.) in Grapefruit
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Interactive Effects of Deficit Irrigation and Berry Exposure Aspect on Merlot and Cabernet Sauvignon in an Arid Climate
No full textInstrumented Sphere Used to Identify High-impact Areas on Grapefruit Packing Lines in Texas
No full textFood quality and fuelwood conservation of selected common bean (Phaseolus vulgaris L.), cultivars and landraces in Rwanda
Get PDFThesis (Ph. D.)--Michigan State University. Department of Crop and Soil Sciences, 1990Includes bibliographical references and inde
Isohydrodynamic behavior in deficit-irrigated Cabernet Sauvignon and Malbec and its relationship between yield and berry composition
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