Changes in Peaches After Hot-Water Treatment
- 1 January 1982
- journal article
- research article
- Published by Scientific Societies in Plant Disease
- Vol. 66 (1) , 487-488
- https://doi.org/10.1094/pd-66-487
Abstract
Injury to peaches treated with hot water was examined in 24 tests during 1978 and 1979. Peaches were immersed in 45.degree., 50.degree. or 55.degree. C water for 1.5, 2.5 or 5 min. Hot-water treatment increased staining by fast green dye, weight loss and surface browning of the fruit. The increase of fast green dyeing indicates that hot-water treatment caused a subtle change in the surface tissues of the fruit.This publication has 0 references indexed in Scilit: