HortScience · 1973 · 30 citations · 2 references
AgricultureFood ScienceHorticultural SciencesFood PreservationPostharvest Disease ManagementPostharvest PhysiologyChilling InjuryFruit PackagingFruit PreservationFruit StorageShelf Life PhysiologyStorage PhysiologyChilling Injury ReductionEdible Packaging FilmsExtender Shelf LifeFungicide TreatmentsQuality Loss In FruitsRelative Humidity EffectsShelf LifeStorage Effects On Fruit Quality
Abstract Chilling injury (CI) drastically limits the storage and marketing of limes and grapefruit. Previous studies showed that CI of grapefruit can be largely controlled for ca. 3 weeks by high (up to 10%) CO 2 and very high (>95%) relative humidity. Atmospheres established within 7 packaging films differentially permeable to CO 2 and O 2 were tested for control of CI. Polyvinylchloride and cast vinyl films were tested in detail. Grapefruit CI could be prevented for 1 month at 4.5°C (40°F) by sealing within these films. Even though the films were broken upon removal of the fruit, subsequent shelf life was considerably extended. The fungicide thiabendazole (TBZ) significantly reduced the visible lesions of CI, thus confirming a recent Israeli report.
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