Andere Kunden interessierten sich auch für
![Estimation of Water Loss Through Evapotranspiration from Chickpea]( "Estimation of Water Loss Through Evapotranspiration from Chickpea")
Estimation of Water Loss Through Evapotranspiration from Chickpea38,99 €![Gaseous Loss of Nitrogen from Plant-Soil Systems]( "Gaseous Loss of Nitrogen from Plant-Soil Systems")
Gaseous Loss of Nitrogen from Plant-Soil Systems83,99 €![Impact of Heavy Metals on Water Loss in Different Moss Species]( "Impact of Heavy Metals on Water Loss in Different Moss Species")
Impact of Heavy Metals on Water Loss in Different Moss Species29,99 €![Phosphorus Loss from Soil to Water]( "Phosphorus Loss from Soil to Water")
Phosphorus Loss from Soil to Water310,99 €![Changes Occurring During Freezing Storage and Thawing of Fruits and Vegetables; B551]( "Changes Occurring During Freezing Storage and Thawing of Fruits and Vegetables; B551")
Changes Occurring During Freezing Storage and Thawing of Fruits and Vegetables; B55129,99 €![Inheritance studies for heat tolerance in bread wheat]( "Inheritance studies for heat tolerance in bread wheat")
Inheritance studies for heat tolerance in bread wheat51,99 €![Gaseous Loss of Nitrogen from Plant-Soil Systems]( "Gaseous Loss of Nitrogen from Plant-Soil Systems")
Gaseous Loss of Nitrogen from Plant-Soil Systems83,99 €
In recent years, many researchers have shown the importance of pre-storage heat stress for maintaining fruit freshness longer during storage at non- chilling temperatures. This technique has successfully been applied on a number of fruits and vegetables storage process. In the present research project, amanatsukan orange and mature green tomato (cvs. Momotaro and Carousel) were treated by a single heat stress [hot air (HA) or hot water (HW)] and a double heat stress (combination of HA+HW or HW+HA) before storage. The pre-storage heat treatment decreased the rate of water loss of the fruits during storage as compared to the untreated control. The combination of double heat stress had a substantial effect in delaying fruit color development. Therefore by making certain adjustments in time/temperature regimes, such treatments can facilitate postharvest handling and enable a longer period of storage before the fruit are put on display at a retailer.