PUBLICATIONS
POST-HARVEST DECAY ON STONE FRUIT – PART 1
POST-HARVEST DECAY ON STONE FRUIT – PART 1
Fourie, J., 2013, ‘Post-harvest decay on stone fruit…what, when and how to reduce. Part 1: Understanding the infection process of the decay-causing pathogens and factors affecting decay development’, SA Fruit Journal 12(3), 50-54.
Flavour, aroma, firmness (delayed softening) and eating quality after purchase, influences consumer preference and acceptance of stone fruit. These expectations demand sales of ripe, almost ready to eat fruit, with no decay. Decay development is potentially a major problem on stone fruit during storage. Losses of stone fruit during the postharvest phase can be rapid and severe, especially if fruit are of advanced maturity.
RELATED ARTICLES
TECHNOLOGY TRANSFER GOES ONLINE
2017, ‘Technology transfer goes online’, SA Fruit Journal, October – November, 66 – 67.
TABLE GRAPE SUSCEPTIBILITY TO SO2 DAMAGE
Burger, D.A., 2005, ‘A summary of factors influencing the susceptibility of cold stored red globe table grapes to SO2 damage’, SA Fruit Journal 4(1), 50-51.
SUPERFICIAL SCALD IN GRANNY SMITH APPLES
Crouch, I. & Taylor, M., 2013, ‘The impact of harvest maturity & cold storage duration on superficial scald development on Granny Smith apples’, SA Fruit Journal , 12(5), 64-70.
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