Effect of heat conditioning and intermittent warming on chilling injury and pectolytic enzymes in peaches
About 86% peach fruit (Prunus persica, cv. Baifeng) became woolly during a ripening period of 4 d at 20℃ following 29 d of cold storage at 0 ℃. Conditioning at 35℃ for 48 h prior to cold storage or warming at 20℃ for 24 h every 9 d of cold storage was highly effective in alleviating woolliness, alth...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2001-01-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2001.01.0083 |
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