INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
Refrigerated storage of heat-treated strawberry fruits.
Autor/es:
CIVELLO, PM; VICENTE AR; MARTÍNEZ GA; CHAVES AR
Revista:
ACTA HORTICULTURAE
Editorial:
International Society for Horticultural Science
Referencias:
Año: 2001 vol. 553 p. 101 - 105
ISSN:
0567-7572
Resumen:
Heat treatments have been used in many fruits to diminish fungal decay,
to reduce chilling injury and to delay ripening (Lurie, 1998).
Strawberry is a very perishable soft fruit and refrigeration is the
main physical technology used to prolong its shelf life.
Civello et al. (1997) found that heat treatments delayed fruit ripening and reduced fruit decay.
Garcia (1995) reported that hot water dips reduced pathogen attacks in strawberries.
The aim of the present work is to study the effects of heat treatments and refrigerated storage on fruit quality and physiology.
