238 EFFECT OF STORAGE INTERVALS ON QUALITY OF KIWIFRUIT (Actinidia chinensis Planch)
Keyword(s):
Kiwifruits at 3 stages of ripening were stored at 3°C for 4 weeks to study the effect of cold storage on ethylene production and fruit quality. Samples taken weekly were analyzed for firmness, TSS, acidity, tissue chlorophyll and carbohydrate contents. Fruits at early stage of ripening (hard) produced less ethylene than fruits at late ripening stage (soft). Fruit quality attributes vary significantly among the different ripening stages and storage intervals.
Quality and Storage of `Granny Smith' and `Greenspur' Apples on Seedling, M.26, and MM.111 Rootstock
1991 ◽
Vol 116
(2)
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pp. 261-264
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2020 ◽
Vol 14
(6)
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pp. 3397-3407
2020 ◽
Vol 20
(sup3)
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pp. S1552-S1569
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2003 ◽
Vol 60
(3)
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pp. 471-475
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