Chilling injury in peach and nectarine
S Lurie, CH Crisosto - Postharvest biology and technology, 2005 - Elsevier
Peaches and nectarines ripen and deteriorate quickly at ambient temperature. Cold storage
is used to slow these processes and decay development. However, low temperature …
is used to slow these processes and decay development. However, low temperature …
The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of …
GA Manganaris, M Vasilakakis, G Diamantidis… - Food chemistry, 2007 - Elsevier
The effects of postharvest calcium applications on cell wall properties and quality attributes
of peach fruits (Prunus persica L. Batsch, cv.'Andross') after harvest or cold storage up to 4 …
of peach fruits (Prunus persica L. Batsch, cv.'Andross') after harvest or cold storage up to 4 …
Chilling injury in tomato fruit
This chapter reviews physiological and molecular mechanisms for inducing chilling injury
(CI) symptoms in fresh fruit with a specific focus on tomato CI symptoms. A model is …
(CI) symptoms in fresh fruit with a specific focus on tomato CI symptoms. A model is …
Cell wall metabolism during the development of chilling injury in cold-stored peach fruit: association of mealiness with arrested disassembly of cell wall pectins
DA Brummell, V Dal Cin, S Lurie… - Journal of …, 2004 - academic.oup.com
Partially tree-ripened ripe fruit of peach (Prunus persica L.) were stored for 1–4 weeks at 5°
C and then ripened at 20° C for 3 d to induce chilling injury. With increasing cold storage the …
C and then ripened at 20° C for 3 d to induce chilling injury. With increasing cold storage the …
Delayed storage and controlled atmosphere storage of nectarines: two strategies to prevent woolliness
HW Zhou, S Lurie, A Lers, A Khatchitski… - Postharvest Biology and …, 2000 - Elsevier
Both delayed storage (DS) of nectarine (Prunus persica cv. Flavortop) fruits held for 48 h at
20° C before storage, and controlled atmosphere (CA) storage, fruits stored at 10% CO2, 3 …
20° C before storage, and controlled atmosphere (CA) storage, fruits stored at 10% CO2, 3 …
Effect of ethylene, intermittent warming and controlled atmosphere on postharvest quality and the occurrence of woolliness in peach (Prunus persica cv. Chiripá) …
CL Girardi, AR Corrent, L Lucchetta, MR Zanuzo… - Postharvest Biology and …, 2005 - Elsevier
The loss of quality in peach (Prunus persica) after harvest is associated with metabolic
changes, mechanical damage, loss of pulp firmness, physiological disorders and decay. In …
changes, mechanical damage, loss of pulp firmness, physiological disorders and decay. In …
The role of ethylene in the prevention of chilling injury in nectarines
HW Zhou, L Dong, R Ben-Arie, S Lurie - Journal of Plant Physiology, 2001 - Elsevier
Woolliness is a chilling injury phenomenon occurring in nectarines held at low temperatures
for extended periods. It is a disorder marked by altered cell wall metabolism during ripening …
for extended periods. It is a disorder marked by altered cell wall metabolism during ripening …
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes
CG Valdivia-Nájar, O Martín-Belloso… - Innovative Food Science …, 2018 - Elsevier
The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J cm− 2 on microbial growth,
weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut …
weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut …
Effect of coating and intermittent warming on enzymes, soluble pectin substances and ascorbic acid of Prunus persica (cv. Zhonghuashoutao) during refrigerated …
K Ruoyi, Y Zhifang, L Zhaoxin - Food Research International, 2005 - Elsevier
The effect of 1% chitosan coating+ polyethylene (PE) package, 1% chitosan+ 0.5% CaCl2
coating+ PEpackage, and 1% chitosan+ 0.5% CaCl2 coating+ PEpackage+ intermittent …
coating+ PEpackage, and 1% chitosan+ 0.5% CaCl2 coating+ PEpackage+ intermittent …
Effect of a combination of nitric oxide treatment and intermittent warming on prevention of chilling injury of 'Feicheng'peach fruit during storage
LQ Zhu, J Zhou, SH Zhu - Food Chemistry, 2010 - Elsevier
Effects of fumigation with 15μll− 1 of nitric oxide gas (NO), intermittent warming (IW) and a
combination of NO and IW (NO+ IW) in preventing chilling injury of 'Feicheng'peaches were …
combination of NO and IW (NO+ IW) in preventing chilling injury of 'Feicheng'peaches were …