Journal of the American Society for Horticultural Science · 1976 · 21 citations · 6 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest PhysiologyFruit PreservationFruit QualityFruit StorageShelf Life PhysiologyStorage PhysiologyAtmospheric PressureFlavor RetentionRelative Humidity EffectsStorage Effects On FlavorStorage Effects On Fruit Quality
Abstract ‘Tahiti’ (‘Persian’) limes ( Citrus latifolia Tanaka) retained green color, juice content, and flavor acceptable for marketing and had a low incidence of decay during storage at a low atmospheric pressure of 170 mm Hg for up to 6 weeks at 10.0°C or 15.6° and a relative humidity (RH) of 98—100%. Check fruits turned yellow within 3 weeks at normal atmospheric pressure (760 mm Hg). Limes stored for 4 weeks at 170 mm Hg at 2.2°C and 98—100% RH developed as much chilling injury as comparable limes stored at normal atmospheric pressure. Limes coated with wax containing 0.1% of either thiabendazole or benomyl remained green and suitable for marketing after 3—4 weeks at 170 mm Hg at 21.1°C.
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Systems for Scoring Quality of Harvested Lettuce1
Adel A. Kader, Werner J. Lipton, Leonard L. Morris · HortScience · 1973 · 191 citations · Full text
Fruit Storage at Subatmospheric Pressures
Stanley P. Burg, Ellen A. Burg · Science · 1966 · 172 citations