Luis Luchsinger

Efecto del acondicionado previo al almacenaje refrigerado sobre la calidad de ciruelas 'Constanza'

DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.

Delayed cooling effect on the quality of 'Constanza' plums

DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.

Efeito do atraso na armazenagem refrigerada sobre a qualidade de ameixas 'Constanza'

DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.DELAYED COOLING EFFECT ON THE QUALITY OF ‘CONSTANZA’ PLUMS The effects of delayed cooling (DC) at 20 oC for 6 days before cold storage was studied in ‘Constanza’ plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 oC for 7, 14, 21, 28, 35 or 42 days or at 5 oC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 oC. The control fruits were stored at 0 or 5 oC. Weight loss was low during storage at 0 or 5 oC and increased during ripening periods. Firmness changed little in control plums at 0 oC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 oC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0oC, but there were no differences in juiceness in plums stored at 5 oC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 oC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 oC and leatheriness after 28, 35 and 42 days at 0 oC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 oC.