Microstructure of persimmon treated by hot water to alleviate chilling injury

Acta Horticulturae

Volumn 833, Issue , 2009, Pages 251-256

  Perez Munuera ^a   Quiles, A ^a   Larrea, V ^a   Arnal, L ^b   Besada, C ^b   Salvador, A ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

'Rojo Brillante' persimmon; Cryo SEM; LM; Postharvest treatment; Structure

Indexed keywords

DIOSPYROS;

EID: 75649106783     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2009.833.40     Document Type: Conference Paper

References (8)

1. Arnal, L. and Del Río, M.A. 2004. Effect of cold storage and removal astringency on, quality of persimmon fruit (Diospyros kaki L.) cv. 'Rojo Brillante'. Food Sci. Technol. Intl. 10:179-185.
2. p. Besada, C., Salvador, A., Arnal, L. and Martínez-Jávega, J.M. 2008. Hot water treatment, for chilling injury reduction of astringent 'Rojo Brillante' persimmon at different, maturity stages. HortSci. 43. In press
3. Burmeister, D.M., Ball, S., Green, S. and Woolf, A.B. 1997. Interaction of hot water, treatments and controlled atmosphere storage on quality of 'Fuyu' persimmons. Postharvest Biol. Technol. 12:71-81.
4. Lay-Yee, M., Ball, S., Forbes, S.K. and Woolf., A.B. 1997. Hot-water treatment for insect, disinfestation and reduction of chilling injury of 'Fuyu' persimmon. Postharvest Biol. Technol. 10:81-87.
5. Salvador, A., Arnal, L., Monterde, A. and Cuquerella, J. 2004. Reduction of chilling injury symptoms in persimmon cv. 'Rojo Brillante' by 1-MCP. Postharvest Biol. Technol. 33:285-291.
6. Salvador, A., Arnal, L., Besada, C., Larrea, V., Quiles, A., Pérez-Munuera, I. 2007. Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. 'Rojo Brillante'. Postharvest Biol. Technol.46, 181-188.
7. Salvador, A., Arnal, L., Besada, C., Larrea, V., Hernando, I., Pérez-Munuera I. 2008. Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15̊C: Physiological and microstructural study. Postharvest Biol. Technol. 49:340-347.
8. Woolf, A.B., Ball, S., Spooner, K.J., Lay-Yee, M., Ferguson, I.B., Watkins, C.B., Gunson, A. and Forbes, S.K. 1997. Reduction of chilling injury in the sweet persimmon 'Fuyu' during storage by dry air heat treatments. Postharvest Biol. Technol. 11:155-164.