ISHS Acta Horticulturae 293: IX International Symposium on Apricot Culture
PRECOOLING OF APRICOT: INFLUENCE ON ROT, RIPENING AND WEIGHT LOSS |
| Authors: | G. Tonini, D. Caccioni |
| Abstract:
A three year research (1986–88) was carried out to know the effects of air precooling (traditional and forced) and hydrocooling on rot incidence, overripeness and weight loss of fruits. All experiments were conducted on several apricot cultivars grown in the Imola area (South-east Po valley). After harvesting, the uniformly ripened fruits were precooled by the above-mentioned methods and stored for a period of time according to the following temperature schedule: at 0°C for 3 days, at 5°C for 5 days and at 20°C for 3 days. The results show that hydrocooling sometimes causes rot increase while traditional air precooling causes early fruit flesh softening. Weight loss at the end of precooling is greater for air precooled fruits. Forced air precooling was found to be the most effective method. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
