Comparison of Waxing and Low Temperature Conditioning in Alleviating Chilling Injury of Pineapple (Ananas comosus L. ‘Smooth Cayenne’) Fruit
作者: Johnrell S. Zuniega Elda B. Esguerra
刊名: The Philippine Agricultural Scientist, 2015, Vol.98 (4)
来源数据库: College of Agriculture, University of the Philippines Los Baños
关键词: chilling injurylow temperature conditioningmineral oilpineapplewaxing
原始语种摘要: Medium-scale exporters of pineapple fruit experienced losses due to chilling injury during long distance refrigerated sea shipment to the Middle East. The effectivity of waxing using mineral oil or polyethylene-based wax and low temperature conditioning (LT, 3 d at 13 °C or 10 °C) of ‘Smooth Cayenne’ pineapple fruit was determined during extended storage of 28 d at 7.5 °C that simulated the duration of sea shipment from the Philippines to the Middle East. Waxing was more effective than low temperature conditioning in alleviating symptoms of chilling injury such as blackheart and flesh translucency in the case of internal symptoms and shell and crown leaf discoloration in the case of external symptoms. Waxing and continuous storage at 7.5 °C delayed peel color change, slowed the decline in...
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  • Cayenne 卡扬生丝
  • discoloration 变色
  • quality 品质
  • Fruit 水果
  • continuous 连续的
  • shipment 船装货
  • effective 有效的
  • higher 
  • fruit 水果
  • during 在的期间