บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physiological and economic analysis of precooling kiwifruit.

Lallu, N.; Webb, D. J.;

Acta Horticulturae Year: 1997 Issue: No. 444 Pages: 691-697 Ref: 2 ref.

1997

บทคัดย่อ

Physiological and economic analysis of precooling kiwifruit.

Precooling is a common practice during postharvest handling and storage of kiwifruits (cv. Hayward). In New Zealand, the need to precool kiwifruits is largely historic and related more to the use of refrigerated containers for transporting fruits to export markets than to the physiological response of the fruits. Results from studies on the effects of precooling on fruit quality indicated that precooled fruits are likely to be firmer than in non-precooled fruits, but that the incidence of Botrytis cinerea stem end rots (SER), low temperature breakdown (LTB) and physiological pitting (PP) is likely to be higher in precooled fruits than non-precooled fruits. The establishment cost of a cool store with cooling capability is approximately 40% less than the combination of a precooler and holding store. It is concluded that it is preferable not to precool kiwifruits that are predisposed to SER, LTB and/or PP, and that it is more economical to construct a cool store with cooling capability than to comb

ine a precooler with a holding store.