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Recommendations For Maintaining Postharvest Quality

This document provides recommendations for maintaining the post-harvest quality of Fuji apples. It outlines optimal maturity indices for harvesting, including color change from green to pale green/white. It recommends harvesting 190-180 days after full bloom to minimize post-harvest damage. The document also discusses quality indices, optimal temperature, humidity, respiration and ethylene production rates, responses to ethylene and controlled atmospheres, and notes Fuji apples harvested after 180 days may have issues in controlled atmosphere storage.

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24 views3 pages

Recommendations For Maintaining Postharvest Quality

This document provides recommendations for maintaining the post-harvest quality of Fuji apples. It outlines optimal maturity indices for harvesting, including color change from green to pale green/white. It recommends harvesting 190-180 days after full bloom to minimize post-harvest damage. The document also discusses quality indices, optimal temperature, humidity, respiration and ethylene production rates, responses to ethylene and controlled atmospheres, and notes Fuji apples harvested after 180 days may have issues in controlled atmosphere storage.

Uploaded by

mkmikmi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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)(Apple: Fuji

1 3

) (

Recommendations for Maintaining Postharvest Quality
Elizabeth J. Mitcham, Carlos H. Crisosto and Adel A. Kader
Department of Pomology, University of California, Davis, CA 95616

Maturity Indices


.
.
190 180
) (.

Quality Indices

.
.

.
.

Optimum Temperature
1 .

Optimum Relative Humidity


% 95 90

)(Apple: Fuji

2 3

Rates of Respiration
6 - 4/* .
# /CO2* 440
/ But / 122 / /.

Rates of Ethylene Production


4 - 2/* .

Responses to Ethylene

. .

)Responses to Controlled Atmospheres (CA


:
% 0.5 ) (
% 2.0 1.5


.
8 ).(CA

: ) 180 (
) (CA %0.5
).(internal browning

Physiological Disorders
:Storage Scald
.
) ( . ) Diphenylamine (DPA
. ) (CA
.
:Bitter Pit
.
.

)(Apple: Fuji

3 3
:

% 3 2 ). (CaCl2 %77
% 2 -1.5 ). (CaCl2
% 0.8 0.5 ).(Ca+2

) :(Internal Browning
.% 0.5
%0.5 180 ).(CA
) :(Skin Cracking or Checking
. .

Pathological Disorders
) :(Core Rot ) (
.
.
/ Gray Mold, Blue Mold

: Mucor rot
) (drench water .
.
. .

Sanitation of Water Systems

.
100 50
) pH (7.0 .
sodium hypochlorite .
.

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