Actualidad

Best results to control apple postharvest roots precooling with ice water and calcium chloride

The effects of harvest maturity and different post harvest pre-cooling methods on post harvest rotting of apple fruits were studied. The apple fruits picked later (126 DFFB) were more sensitive to rot with mean rot of 76.21%. Early harvesting (106 DFFB) significantly resulted in minimum rotting of fruits (12.81%). Pre-cooling treatment with HIWC (ice water and calcium chloride) for 30 min was found most effective among all other

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28 April, 2020

Redaccion

The effects of harvest maturity and different post harvest pre-cooling methods on post harvest rotting of apple fruits were studied. The apple fruits picked later (126 DFFB) were more sensitive to rot with mean rot of 76.21%. Early harvesting (106 DFFB) significantly resulted in minimum rotting of fruits (12.81%). Pre-cooling treatment with HIWC (ice water and calcium chloride) for 30 min was found most effective among all other cooling medium. Minimum fruit rot (4.69%) was recorded in the fruits pre-cooled with HIWC followed by RC (refrigerated cooling) (6.81%) and HIW (ice water) (7.03%), respectively.? SourceEffect of Harvest Maturity and Pre-cooling on Post Harvest Rots of AppleNeelam Kumari, J. N. Sharma and Deepika SinghInternational Journal of Economic Plants 2019, 6(3):111-115https://www.pphouse.org/ijep-article-details.php?art=202? Picture -?Table 3: Effect of pre-cooling on post harvest rotting of apple cv. Starking Delicious (see the Original article, below)
Plan de Recuperación, Transformación y Resiliencia Financiado por la Unión Europea