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Carolina Contreras, Mauricio González-Agüero, and Bruno G. Defilippi

. The lowest temperatures (−5 and 0 °C) induced intense browning, producing inedible soft fruit. Temperatures of 1 and 3 °C favored superficial injury (similar to superficial scald on apple and pears) with brown sunken spots that were usually isolated

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Ibrahim I. Tahir, Sven-Erik Svensson, and David Hansson

quality and storability. Fruit storage potential was estimated according to the changes in different quality parameters and the occurrence of fungal and physiological disorders during storage and shelf life. The incidence of physiological disorders (soft

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Jingjing Kou, Zhihui Zhao, Wenjiang Wang, Chuangqi Wei, Junfeng Guan, and Christopher Ference

fruit (≈400 g) that have a soft and juicy flesh filled with vitamins, fiber, and antioxidants; it is also used in traditional Chinese medicine ( Chen et al., 2008 ; George and Redpath, 2008 ). ‘Yoho’ persimmon is a Japanese pollination

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Ksenija Gasic, John E. Preece, and David Karp

Bartlett, requires at least 3 weeks of cold storage, ripening to either a soft buttery or firm crunchy texture depending on storage conditions; lasts for at least 28 weeks in cold storage without core breakdown or superficial scald; can also be eaten