A comparison of the response of different citrus fruit cultivars to storage temperature

Chalutz, E.; Waks, J.; Schiffmann‐Nadel, Mina

doi:10.1016/0304-4238(85)90125-6

Cited by 31 publications

(19 citation statements)

References 7 publications

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“…Chalutz et al (1981) and Schiftmann-Nadel ef al. (1980) related the increase of mold infections in citrus during storage to the development of microlesions in the peel during cold storage, favoring the penetration of pathogens during shelf-life.…”

Section: Resultsmentioning

confidence: 95%

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

Mohammed

Wickham

1997

Journal of Food Quality

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The effects of modified atmosphere packaging, waxing, storage temperature (SC) and duration (3, 7, 11, 15, 19 and 23 days) on the keeping quality and chilling-tolerance of golden apple fruits were evaluated. The extreme susceptibility of golden apple fruits to chilling injury (CI) at 5C was evidenced by extensive pitting and fungal decay. Symptoms appeared after 11 days storage at 5C or after holding at 30C for 1 day after storage for 3 days at 5C. Waxing delayed the appearance of pitting in the above situations to 23 days and 15 days, respectively. Skin pitting developed in low density polyethylene (LDPE) packaged fruits after 19 days at SC and became more pronounced after holding at 30C for one day.Despite the symptoms observed, measurements of bioelectrical resistance and electrolyte leakage indicated that severe membrane damage had occurred by 7 days storage at 5C for all treatments. Therefore, bioelectrieal resistance and electrolyte leakage provided a measure of the onset of chilling injury prior to the appearance of CI symptoms. Changes in fresh weight losses, a reliable indicator of CI in some commodities, did not prove to be so in this case.

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Section: Resultsmentioning

confidence: 95%

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

Mohammed

Wickham

1997

Journal of Food Quality

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“…Lemons are known to be very chilling-susceptible citrus fruit, with only grapefruit being more susceptible (Chalutz et al 1985). In our experiment, surprisingly, only lemon fruit from one out of three locations of different climatic zones showed clear chilling symptoms (Table 1).…”

Section: Discussionmentioning

confidence: 66%

“…Amongst citrus fruit, lemons (Citrus limon) are very chilling-susceptible with only grapefruit regarded as more susceptible (Chalutz et al 1985). Chilling symptoms in lemon generally appear as sunken lesions, discolouration of the peel, as well as pitting, which severely reduce fruit marketability (McLauchlan et al 1997).…”

mentioning

confidence: 99%

Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage

Mathaba

Bower

Bertling

2014

South African Journal of Plant and Soil

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“…‘Valencia’ oranges are known for being relatively tolerant to postharvest treatments. Low ethanol build‐up, reduced weight loss and limited induction of physiological disorders during prolonged storage are typical characteristics associated with this orange cultivar (Chalutz et al. , 1985; Kader, 2002).…”

Section: Resultsmentioning

confidence: 99%

Effects of CO₂ and O₂ shocks at high temperature on postharvest quality of cold‐stored citrus fruit

Rojas-Argudo

Río

Montesinos-Herrero

2010

Int J of Food Sci Tech

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The effect of CO 2 or O 2 shocks at high temperature on the quality of citrus fruits stored at 5°C for up to 6 weeks followed by shelf life of 1 week at 20°C was investigated. 'Ortanique' and 'Nadorcott' mandarins exposed to 95 kPa CO 2 at 33°C for 24 h showed apparent rind physiological disorders and a global loss of fruit quality. Exposure to CO 2 concentrations up to 50 kPa at 33°C for 24 h did not adversely affect mandarin quality. Moreover, the treatment of mandarins and 'Valencia' oranges with 15 kPa CO 2 and 30 kPa O 2 , respectively, both at 33°C for 48 h, reduced weight and rind firmness loss and prevented the accumulation of fermentative volatiles on cold-stored fruit.

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A comparison of the response of different citrus fruit cultivars to storage temperature

Cited by 31 publications

References 7 publications

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage

Effects of CO₂ and O₂ shocks at high temperature on postharvest quality of cold‐stored citrus fruit

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A comparison of the response of different citrus fruit cultivars to storage temperature

Cited by 31 publications

References 7 publications

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

OCCURRENCE OF CHILLING INJURY IN GOLDEN APPLE (Spondias dulcis, Sonn.) FRUITS

Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage

Effects of CO2 and O2 shocks at high temperature on postharvest quality of cold‐stored citrus fruit

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Effects of CO₂ and O₂ shocks at high temperature on postharvest quality of cold‐stored citrus fruit