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  • Author or Editor: Edward Linse x
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Cucumber fruit (Cucumis sativus L. cv. Burpee Hybrid II) were more tolerant of hot water immersions (30 to 60 min at 45C or 30 to 50 min at 46C) after being conditioned at 32.5 ± 0.5C in air for 24 hr. This increased tolerance was associated with a significant decrease in surface pitting. Hot water-treated cucumbers held for 3 days at 24C after storage at 10C for 7 days were yellower than untreated fruit. Degreening was greatest for the 30-min immersion and decreased with increasing immersion times.

Open Access

Thermal death kinetics, decimal reduction times (D-values), and rate constants, k, at 43 to 49 °C were determined for spore or cell suspensions of Colletotrichum gloeosporiodes (Penz.) Penz. & Sacc. in Penz., Guignardia psidii Ullasa & Rawl, Guignardia sp. Viala & Ravaz., and Enterobacter cloacae (Jordan) Hormaeche & Edwards. D-values for Monilinia fructicola (Wint.) Honey, Rhizopus stolonifer (Ehr.: Fr.) Vuill., and Stemphylium lycopersici (Enjoji) Yamamoto were calculated and extrapolated from published reports. We compared the relative heat resistances of the various postharvest pathogens to their expected survival during quarantine heat treatments and found that Guignardia, Rhizopus, and E. cloacae could be expected to survive quarantine heat treatments.

Free access

A reduced heat shock period for `Sharwil' avocado (Persea americana Mill.) before quarantine cold treatment is described. The shortened heat pretreatment period of 8 to 12 hours, rather than the originally recommended 18 hours at 38C, is effective in reducing chilling injury symptoms when the pulp is at ≤2.2C during 16 days of storage. The reduced durations and the range of pretreatment hours affords packinghouses greater efficiency and more flexibility and will reduce handling costs relative to the longer exposure.

Free access