Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Keryl K. Jacobi"'
Publikováno v:
Scientia Horticulturae. 89:171-193
Postharvest heat disinfestation treatments have emerged over the past decade as viable non-chemical control methods for fruit flies in mango fruit around the world. The physiological responses of mango fruit both during and following a heat treatment
Publikováno v:
Postharvest Biology and Technology. 21:321-330
Conditions that promote loss of heat tolerance, or dehardening, of ‘Kensington’ mango fruit ( Mangifera indica Linn.) were investigated. Fruit were conditioned at 40°C for 8 h, and then placed at 22°C (dehardened) for 8, 16, 24 or 48 h prior to
Publikováno v:
Postharvest Biology and Technology. 21:39-49
Hot air conditioning treatments of mature 'Kensington' mango fruit (Mangifera indica Linn.) were optimised by incubating fruit at temperatures from 22 to 42 degreesC for 4-16 h, prior to a hot water treatment (HWT) of 45 degreesC for 30 min or 47 deg
Publikováno v:
Scientia Horticulturae. 72:215-225
Changes in skin colour and chlorophyll fluorescence of `Kensington' mangoes were measured daily on fruit harvested at the green mature stage and stored at 22°C until ripe. Fruits were sourced from two sites, Gin Gin and Eumundi, within the one produ
Autor:
Keryl K. Jacobi, Janet E. Giles
Publikováno v:
Postharvest Biology and Technology. 12:285-292
Changes in the quality of `Kensington' mangoes from the two major production regions in Queensland were measured after either a vapour heat treatment (VHT) in which seed surface temperature was held at 47°C for 15 min, or a hot water (HW) disease co
Publikováno v:
Postharvest Biology and Technology. 7:309-316
Zucchini ( Cucurbita pepo L.) were disinfested by a high humidity hot air treatment (HT) to a fruit core temperature of 45 °C for 30 min, and then stored at 7–8 °C. Skin yellowing (indicated by percentage yellowing and hue angle) generally increa
Publikováno v:
HortScience. 30:562-565
In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for
Publikováno v:
Postharvest Biology and Technology. 5:149-159
Mature and immature ‘Kensington’ mangoes ( Mangifera indica Linn.) were treated with an experimental high humidity hot air treatment (HT) to a fruit core temperature of 46.5 °C for 10 min for disinfestation purposes and to test for fruit injury
Publikováno v:
Postharvest Biology and Technology. 3:111-119
Vapour heat treatment (VHT) was used as a possible disinfestation treatment against fruit flies for lychee fruit. On the basis of an optimum core temperature of 45°C for variety ‘Tai So’, this and two other varieties ‘Kwai May Pink’ and ‘W
Autor:
Keryl K. Jacobi, Lung S. Wong
Publikováno v:
Postharvest Biology and Technology. 1:349-359
‘Kensington’ mango ( Mangifera indica Linn.) from three growing rgions were treated with hot water or vapour-heat to a fruit core temperature of 47°C for times ranging from 7.5 to 30 min. Skin colour development, time to first softening, disease