- 著者
-
梶浦 一郎
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- 日本食品工業学会誌 (ISSN:00290394)
- 巻号頁・発行日
- vol.19, no.1, pp.31-33, 1972-01-15 (Released:2009-04-21)
- 参考文献数
- 5
- 被引用文献数
-
1
1
The low temperature injuries were studied in white peach "Okubo" fruits, in relation to temperatures and the delayed storage. Fruits ripened in 7-9 days at 20°C, 17-21 days at 10°C and the ripening was suppressed at 2.8°C. More injuries developed at 2.8°C than at 1°, and 10°C, and the development of injuries was reduced by the delayed storage. Fruits seemed to be more susceptible to low temperature injuries at 3-5°C than at 0-1°C. The best storage conditions seemed to be in the delayed storage at 0-1°C.