Intermittent warming of Mexican lime to reduce chilling injury during cold- storage [electronic resource].
Language: English Summary language: Arabic Description: p.515-531Other title:- التدفئة المتقطعة لليمون المكسيكي لتقليل أضرار البرودة أثناء التخزين المبرد [Added title page title]
- Journal of the advances in agricultural researches, 2006 v. 11 (3) [electronic resource].
Includes references.
The present study was conducted on "Mexican· lime (Citrus aurantifolia Swing.) during 2004 and 2005. seasons. The purpose of the present study was to investigate the effect of intennittent wanning (IW) of the ·Mexican· lime to reduce chilling injury (Cl) during cold storage. Fruits were submitted for storage; at 5'C or 12'C continuously and at 5'C with submitted to intermittent wenning: at 12'C for one week every 2 weeks, at 20'C for 48 h every 2 weeks, at 12·C for one week every 3 weeks and at 20·C for 48 h every 3 weeks. The fruits were evaluated after 30 and 60 days plus 3 days at 20·C. The obtained resufts revealed that fruits kept continuously at 12·C did not show CI during storage periods.
Summary in Arabic.
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