Temperature and duration of water dips influence chilling injury, decay and polyamine content in 'Fortune' mandarins

Postharvest Biology and Technology

Volumn 12, Issue 1, 1997, Pages 61-69

  Gonzalez Aguilar, G A ^a   Zacarias, L ^b   Mulas, M ^c   Lafuente, M T ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF SASSARI   (Italy)

Author keywords

Acclimation; Chilling injury; Citrus fruit; Decay; Hot water dips; Polyamines

Indexed keywords

EID: 0030821234     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(97)00036-7     Document Type: Article

References (25)

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