Effects of Film Thickness and Storage Temperature on Water Loss and Internal Quality of Seal-packaged Grapefruit
Open Access
- 1 July 1983
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 108 (4) , 562-566
- https://doi.org/10.21273/jashs.108.4.562
Abstract
‘Marsh’ grapefruit (Citrus paradisi Macf.) were seal-packaged in low-density, polyethylene films ranging from 20 to 40 µm in thickness and stored at temperatures from 5 to 28°C for periods up to 109 days. Film thickness had a negligible effect on transpiration, respiratory gas exchange, and juice quality. Storage temperature had a negligible effect on transpiration of seal-packaged fruit. However, 28° storage temperature significantly affected acid concentration in both seal-packaged and unwaxed fruit, probably as a result of increased respiratory activity at high storage temperatures. Quality of both seal-packaged fruit and unwaxed fruit deteriorated in storage at 28°.Keywords
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