Work

Modification of Apple Quality by High Temperature1

Year: 1978

Type: article

Abstract: High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.). The preheated fruit was firmer than the control during 2 to 4 weeks of holding at 21°. The treatment also accelerated the loss of chlorophyll from the fruit skin. The soluble solid content of the fruit was not affected. Apples after the heat treatment had a normal respiratory climacteric and normal ethylene production rates. Some feasibility of applying high temperature to improve apple quality seems to exist.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.103.6.730

Author: F. W. Liu

Institution: Cornell University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500