To control postharvest decay and insects, moist heat treatments of strawberries are studied
Experiments with moist heat treatments of 'Chandler' strawberries at temperatures ranging from 99° to 115° F for durations of 20 to 100 minutes showed that fruit heated up to 104° F for 30 minutes were still judged marginally marketable. Although some decay can a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of California Agriculture and Natural Resources
1992-03-01
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| Series: | California Agriculture |
| Online Access: | http://calag.ucanr.edu/archive/?article=ca.v046n02p26 |
| Summary: | Experiments with moist heat treatments of 'Chandler' strawberries at temperatures
ranging from 99° to 115° F for durations of 20 to 100 minutes showed that fruit heated
up to 104° F for 30 minutes were still judged marginally marketable. Although some
decay can apparently be controlled with heat, it is doubtful that fruit can tolerate
the amount of heat required for insect quarantines. |
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| ISSN: | 0008-0845 2160-8091 |