ISHS Acta Horticulturae 269: Symposium on Tropical Fruit in International Trade
POSTHARVEST BEHAVIOUR AND CHILLING INJURY IN BABACO FRUIT |
| Authors: | F. Mencareili, F. Fontana, R. Massantini |
| Abstract:
Ethylene production from babaco fruit is relatively high at the first stage of fruit development, sharply decreases to undetectable values along with the fruit size and increases again when the yellow color covers around 40–50% of fruit surface. Ripening site is localized in the equatorial part of the fruit. Babaco fruit could be stored at 4°C for 2 weeks (including 1 week at 20°C) but blotchy ripening can appear. At 8°C for 2–3 weeks plus 1 week at 20°C, the fruits reach the full yellow color but become extremely soft (3 + 1 weeks). | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
