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Post-harvest agricultural research berry browning and forced-air cooling in table grapes

POSSIBLE ROLE OF FORCED-AIR COOLING IN BERRY BROWNING OF TABLE GRAPES


Moelich, D.H., 2010, ‘The possible role of forced-air cooling in berry browning development of table grapes’, SA Fruit Journal 9(3), 30-31.

Description

Berry browning emerged as a major post-storage quality disorder in the table grape industry, after the turn of the millennium. A programme was initiated by the industry, to identify various parameters which may correlate with the incidence of browning in white table grape cultivars and to determine factors which may predispose these cultivars to berry browning.