Search Results
Abstract
To determine the optimal temperature for prolonged storage of ‘Marsh Seedless’ grapefruit, fruits were stored at 2, 4, 6, 8, 10, 12, 14, and 17°C for periods of 4, 8, 12, 16 and 20 weeks, followed by 2 weeks at 17°. Optimal results were obtained with storage at 12°. At this temperature storage of fruit could be extended for 16 to 20 weeks, followed by 2 weeks of shelf-life. At temperatures above 12°C the amount of decay increased, while below 10°, the fruit was pitted and attacked by mold decays and also by stem end decay after prolonged storage.
Mold decay fungi were Penicillium italicum Wehmer and to a lesser extent P. digitatum (Pers.) Sac. Fungi isolated from stem-end decay in fruit stored at 12–17° were Diplodia natalensis P. Evans, and Phomopsis citri Fawc, Alternaria citri Pierce and Fusarium sp. at 4–10°.
Abstract
Waxes containing 2,4-dichlorophenoxyacetic acid (2,4-D), when applied to ‘Valencia Late’ orange and ‘Marsh Seedless’ grapefruit, were effective in preserving green buttons and in controlling stem end rot during prolonged storage. The effect of 2,4-D on grapefruit was evident in fruit stored at 10 and 12°C. In orange, the 2,4-D effect was especially evident in fruit stored at 17°C, a temp at which the incidence of rot is generally high.
Abstract
Ethylene degreening of both ‘Navel’ and ‘Shamouti’ oranges was severely retarded by waxing before, rather than after, degreening. No differences were noted between three commercial emulsion-type waxes.
Abstract
Precooling at -2°C for 6 - 24 hrs prior to simulated ventilated shipment reduced weight loss of citrus fruit. Weight loss from the fruit was reduced as cooling rate increased. The difference in weight loss between precooled and control fruit was maintained during simulated shipment and after storage. Precooling the fruit to temp below 0°C could adversely affect its quality and should be avoided.
Abstract
Incorporation of thiabendazole (TBZ) in the wax coating applied to grapefruit significantly reduced the amount of low temp pitting which developed during prolonged storage at 8 and 12°C.