Journal of the American Society for Horticultural Science · 1971 · 21 citations · 0 references
AgricultureBotanyPlant SciencesFruit ScienceMycologyPostharvest PhysiologyFruit PhysiologyFruit PreservationFruit StorageMicrobiological StabilityShelf Life PhysiologyTemperature ResponsesFruit Decay Caused By Storage PathogensFungal Decay Of FruitsFungal Diseases Of FruitLow-temperature StorageOptimal Temperature RangePostharvest Mold DecayStorage Fungal DeteriorationStorage Temperature Control
Abstract To determine the optimal temperature for prolonged storage of ‘Marsh Seedless’ grapefruit, fruits were stored at 2, 4, 6, 8, 10, 12, 14, and 17°C for periods of 4, 8, 12, 16 and 20 weeks, followed by 2 weeks at 17°. Optimal results were obtained with storage at 12°. At this temperature storage of fruit could be extended for 16 to 20 weeks, followed by 2 weeks of shelf-life. At temperatures above 12°C the amount of decay increased, while below 10°, the fruit was pitted and attacked by mold decays and also by stem end decay after prolonged storage. Mold decay fungi were Penicillium italicum Wehmer and to a lesser extent P. digitatum (Pers.) Sac. Fungi isolated from stem-end decay in fruit stored at 12–17° were Diplodia natalensis P. Evans, and Phomopsis citri Fawc, Alternaria citri Pierce and Fusarium sp . at 4–10°.