บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hot water dips on Botrytis storage rot and quality of kiwifruit.

Cheah, L. H.; Irving, D. E.; Hunt, A. W.; Corrigan, V. K.;

Postharvest Biology and Technology Year: 1992 Vol: 2 Issue: 1 Pages: 1-6 Ref: 8 ref.

1992

บทคัดย่อ

Effect of hot water dips on Botrytis storage rot and quality of kiwifruit.

Dipping kiwifruit in hot water at 46 deg C for 15 min and 48 deg for 8 min gave almost complete control of B. cinerea without causing heat injury. Fruit firmness and taste were unaffected by the treatments. Dipping at 48 deg for 15 min resulted in injured fruit, characterized by high rates of respiration and ethylene production, premature softening and enhanced incidence of disease.