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dc.contributor.authorTisdell, John
dc.contributor.authorCollins, R.
dc.date.accessioned2019-05-23T22:06:32Z
dc.date.available2019-05-23T22:06:32Z
dc.date.issued1996
dc.identifier.issn09255214
dc.identifier.doi10.1016/0925-5214(95)00046-1
dc.identifier.urihttp://hdl.handle.net/10072/120891
dc.description.abstractMost research on the storability and shelf life of persimmons has focused on minimising losses by identifying optimum storage conditions. Another approach is to investigate whether storability can be predicted from non-destructive measurements made before fruit is held. If so, storage losses may be reduced by rapidly marketing those fruit with low keeping quality. Fruit of a late maturing cultivar, Suruga, were stored at 0, 5, 10 and 20 °C for periods from 21 to 56 days, followed by a shelf life treatment of seven days at 20 °C. Initial characteristics of mass and colour predicted storability at temperatures of 0, 10 and 20 °C with an error rate between 9 and 20%. Storability at 5 °C could not be predicted because of the severe incidence of chilling injury at this temperature. Results indicate that storage losses may be reduced by not attempting to store certain fruit, based on initial measurements of colour and mass.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherElsevier Science
dc.publisher.placeNetherlands
dc.relation.ispartofpagefrom351
dc.relation.ispartofpageto357
dc.relation.ispartofissue4
dc.relation.ispartofjournalPostharvest Biology and Technology
dc.relation.ispartofvolume7
dc.subject.fieldofresearchCrop and Pasture Production
dc.subject.fieldofresearchHorticultural Production
dc.subject.fieldofresearchcode0703
dc.subject.fieldofresearchcode0706
dc.titlePredicting the Storability of Suruga Persimmons
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.facultyGriffith Sciences, Griffith School of Environment
gro.hasfulltextNo Full Text
gro.griffith.authorTisdell, John G.


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