Heat Treatments Delay Ripening and Postharvest Decay of Strawberry Fruit

1997 ◽  
Vol 45 (12) ◽  
pp. 4589-4594 ◽  
Author(s):  
Pedro Marcos Civello ◽  
Gustavo Adolfo Martínez ◽  
Alicia Raquel Chaves ◽  
María Cristina Añón
2006 ◽  
pp. 693-698 ◽  
Author(s):  
F.S. Zhang ◽  
X.Q. Wang ◽  
S.J. Ma ◽  
S.F. Cao ◽  
N. Li ◽  
...  

HortScience ◽  
1990 ◽  
Vol 25 (8) ◽  
pp. 855a-855
Author(s):  
D. J. Makus ◽  
J. R. Morris

Fruit of `Cardinal' and `Fern' were harvested, acid washed, decapped, and frozen to -20° C on 6 May 88. Frozen fruits were subsequently divided into six parts. The upper and lower fruit halves were further separated into pulp, dermal, and seed components. Nutrients increased from the pulp to the seed with the exception of Al. K was most abundant in receptacle tissue (but not in seeds) followed by P, Ca, and Mg. K, Ca, Mg, and Cu were higher and Mn and Zn lower in pulp upper tissue than lower pulp tissue. K, Ca, Na, Zn, and A1 were higher in upper dermal tissue than in lower dermal tissue. Ca, Cu, and B were higher and Mg and Mn lower in upper octanes than in lower achenes. In descending order, Ca, P, Mg, and K were the most abundant seed nutrients. Supplementing strawberries with 904 Kg Ca/ha increased only the seed Ca levels. All levels of supplemental pre-harvest Ca were found to reduce postharvest decay. Although `Fern' was higher in seed Ca, with similar Ca levels in receptacle tissue, fruit decay was higher than in `Cardinal'. There appears to be no clear relationship between fruit decay and Ca distribution within the fruit.


1992 ◽  
Vol 46 (2) ◽  
pp. 26-28 ◽  
Author(s):  
Frank Yoshikawa ◽  
F. Gordon Mitchell ◽  
Gene Mayer

HortScience ◽  
1998 ◽  
Vol 33 (5) ◽  
pp. 878-880 ◽  
Author(s):  
Michael Lay-Yee ◽  
Graeme K. Clare ◽  
Robert J. Petry ◽  
Robert A. Fullerton ◽  
Anne Gunson

Papaya fruit (Carica papaya L. cv. Waimanalo Solo), at color break ripeness, were either not heated (controls) or forced-air heated to center temperatures of 47.5, 48.5, or 49.5 °C, and held at these temperatures for 20, 60, 120, or 180 minutes. Following heat treatment, fruit were hydrocooled until reaching a center temperature of 30 °C, treated or not treated with prochloraz, allowed to ripen at 26 °C and then assessed for quality. Treatment at 48.5 °C or 49.5 °C for ≥60 minutes was associated with skin scalding. No significant scald was observed in other treatments or in the controls. Both control and heat-treated fruit had relatively high levels of decay. Heat treatment increased the incidence of body rots but did not affect the incidence of stem-end rots. Prochloraz treatment significantly reduced the incidence of decay. With the inclusion of a prochloraz treatment to control postharvest decay, fruit tolerated treatments of 47.5 °C for up to 120 minutes, and 48.5 °C and 49.5 °C for 20 minutes with no significant damage. Chemical name used: 1-N-propyl-N-(2-(2,4,6-(trichlorophenoxy)ethyl)-1H-imidazole-1-carboxamide (prochloraz).


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