The effect of dipping temperatures on 'bramley's seedling' apple storage quality

Acta Horticulturae

Volumn 628, Issue , 2003, Pages 767-771

  Mac AntSaoir, S ^a   McCall, D ^b   Mitchell, S ^c  

^a NIHPBS Loughgall   (Ireland)

^b A P S D   (Ireland)

^c Food Chemistry Division   (Ireland)

Author keywords

Apple scald; Diphenylamine; Fungicide; Wax

Indexed keywords

EID: 55549104762     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2003.628.97     Document Type: Conference Paper

References (6)

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3. Fallik, E., Grinberg, S., Alkalai, S., Yekutieli, O., Wiseblum, A., Regev, R., Beres, H. and Bar-Lev, E. 1999. A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Bio. Technol. 15:25-32.
4. Heasook, K.K., Robert, A.R. and Jinn, W. 1998. Fate of [14C] diphenylamine in stored apples. J. Agri. Food Chem. 46:707-717.
5. Porat, R., Pavoncello, D., Peretz, J., Daus, A., Cohen, L., Ben-Yehoshua, S., Fallik, E., Droby, S. and Lurie, S. 2002. Induction of resistance to Penicillium digitatum and chilling injury in 'star ruby' grapefruit by a short hot water rinse and brushing treatment. J. Hort. Sci. Biotech. 75:428-432.
6. Smock, R.H. 1957. A comparison of treatments for control of the apple scald disease. Proc. Amer. Soc. Hort. Sci. 69:91-100.