Articles
EFFECT OF 2,4,5-TP TREATMENT AND HARVEST TIME ON THE KEEPING QUALITY OF STARKING APPLES
Article number
80_59
Pages
367 – 372
Language
Abstract
2,4,5-TP eliminated pre-harvest drop and increased in red colour, but flesh firmness and soluble solids were not affected.
After storage the percentage of marketable fruits was slightly but significantly reduced by 2,4,5-T. because of higher scald incidence on early harvested fruits.
As harvest was delayed, fruits reached greater size and were less affected by scald after storage.
After storage the percentage of marketable fruits was slightly but significantly reduced by 2,4,5-T. because of higher scald incidence on early harvested fruits.
As harvest was delayed, fruits reached greater size and were less affected by scald after storage.
Rot and senescent breakdown increased with harvest delay but both affected only a small percentage of fruits.
Keeping fruits at room temperature for some days before storage prevented scald of early harvested apples.
Authors
P. Eccher Zerbini, A. Sozzi, F.L. Gorini
Keywords
Online Articles (77)