Growth Temperature Influences Postharvest Tolerance of Lemon Fruit to Hot Water, Cold, and Methyl Bromide
Year: 1995
Type: article
Abstract: Lemon trees [Citrus limon (L.) Burm.[grown outdoors were moved into three greenhouses in Sept. 1993 before hot summer temperatures waned. Greenhouse (grh.) temperatures were 22 to 28C min./35 to 40C max. to maintain the hot growing condition effect. In late October, one grh. was set to 5 to 10C min./20C max. (cool), one to 20C min./33C max. (warm), and one to 25 to 30C min./35 to 40C max. (hot). Fruit was harvested after 1-, 2-, and 4-week exposures. Postharvest treatments applied 1 day after pick were hot water immersion (HWI) (55C/5 min.), cold (CT) (2C/3 weeks), or methyl bromide (MB) fumigation (60 g/m3/2 h/21C). Fruit was stored at 10C for 4 weeks after treatment and evaluated weekly. HWI caused more peel injury to fruit from cool (82%) and warm (60%) grhs. than from the hot grh. (32%). The incidence and severity of injuries increased with time fruit were held in the cooler grhs. CT caused more peel injury in fruit from the hot (94%) grh. than from the warm (48%) or cool (16%) grh. Severity of injury decreased with longer exposure in the cooler grhs. MB injury was least in fruit from the cool and warm grhs. (2% to 3%) and most from the hot grh. (14%). MB injury increased slightly with fruit age. In HWI, CT and MB tests `Eureka' fruit were injured more than `Lisbon'.
Source: HortScience
Authors: Laurie G. Houck, Joel F. Jenner
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,000
OpenAlex ID: W2581045447