Reducing chilling injury and decay of stored citrus fruit by hot water dips
- 31 January 1995
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 5 (1-2) , 119-127
- https://doi.org/10.1016/0925-5214(94)00011-g
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Thiabendazole and Imazalil Applied at 53C Reduce Chilling Injury and Decay of GrapefruitHortScience, 1991
- Temperature-conditioning Affects Polyamines of Lemon Fruits Stored at Chilling TemperaturesHortScience, 1989
- Hot Dip Treatments Reduce Chilling Injury in Long-term Storage of ‘Valencia’ OrangesHortScience, 1989
- Individual Seal-packaging Enables the Use of Curing at High Temperatures to Reduce Decay and Heal Injury of Citrus FruitsHortScience, 1987
- Mode of Action of Plastic Film in Extending Life of Lemon and Bell Pepper Fruits by Alleviation of Water StressPlant Physiology, 1983
- Polyamines in Paul's Scarlet rose suspension culturesPlanta, 1978