Journal article
Hot water dipping and low temperature storage of 'Eureka' lemons
Australian Journal of Experimental Agriculture, Vol.37(2), pp.249-252
1997
Abstract
Prestorage heat treatments at 47-53°C for 1-3 min were investigated as a potential control of chilling injury in cold disinfested 'Eureka' lemons (Citrus limon). Hot water dips significantly reduced the incidence of chilling injury in fruit stored at 1°C for 28 and 42 days. Storage at 1°C for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit. This result is thought to reflect the low incidence of chilling injury, rather than the lack of effectiveness of heat treatments. Scald damage (surface browning) occurred after 3 min at 53°C. Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20°C after storage for 14, 28 or 42 days at 1°C was significantly lower in heat- treated fruit.
Details
- Title
- Hot water dipping and low temperature storage of 'Eureka' lemons
- Authors
- R L McLauchlan (Author) - Queensland Horticulture InstituteSteven J R Underhill (Author) - Queensland Horticulture InstituteJ M Dahler (Author) - Queensland Horticulture InstituteJ E Giles (Author) - Queensland Horticulture Institute
- Publication details
- Australian Journal of Experimental Agriculture, Vol.37(2), pp.249-252
- Publisher
- C S I R O Publishing
- Date published
- 1997
- DOI
- 10.1071/EA96051
- ISSN
- 0816-1089
- Organisation Unit
- Australian Centre for Pacific Islands Research; University of the Sunshine Coast, Queensland; Sustainability Research Cluster
- Language
- English
- Record Identifier
- 99449637602621
- Output Type
- Journal article
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- Web Of Science research areas
- Agriculture, Multidisciplinary