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dc.contributor.authorBesada, Cristina
dc.contributor.authorGil, Rebeca
dc.contributor.authorFathi-Najafabadi, Ayoub
dc.contributor.authorNavarro, Pilar
dc.contributor.authorSalvador, Alejandra
dc.contributor.editorValero, D.
dc.date.accessioned2021-01-26T07:18:59Z
dc.date.available2021-01-26T07:18:59Z
dc.date.issued2019es
dc.identifier.citationBesada, C., Gil, R., Fathi, A., Navarro, P. & Salvador, A. (2017). Effect of transport temperature on persimmon fruit quality. Acta Hortic. 1256, 355-360es
dc.identifier.isbn978-94-62612-53-2
dc.identifier.issn0567-7572 (print)
dc.identifier.issn2406-6168 (electronic)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7026
dc.description.abstractPersimmon fruit often shows quality loss and internal disorders when it arrives at overseas markets. This study was carried out to evaluate the effect of temperature during the sea freight transport in refrigerated containers and later transport in refrigerated trailers on the quality of the persimmon fruit. 'Triumph' persimmon fruits harvested at mid- and final season and fruit stored at 1°C for 1 month were submitted to sea freight transport simulation during 25 days at 1 or 3°C followed by a later transport in trailer at 1, 3 or 9°C. Afterwards, all fruits were transferred at 20°C for 5 days simulating shelf-life. Mid-season fruit shipped in container at 1°C and highway-transported in trailer at 1 or 3°C showed excellent quality without internal disorders; transport at 9°C caused more loss of quality. Fruit harvested at the end of the season, with less firmness, showed significant softening and severe incidence of flesh gelling in different conditions of transportation. Fruit previously cold-stored for 30 days also exhibited important firmness loss after being transported in container; after shelf-life period only the fruit sent in container at 1°C and later transported at 1 or 3°C in trailer did not show symptoms of flesh gelling. The results obtained indicate that temperature of container and trailer during transport is critical in order to deliver persimmon fruit with high quality. Also the physiological stage of the fruit is critical at the moment of sending it to long-distance shipment for reaching to final consumers with high quality.es
dc.language.isoenes
dc.publisherISHSes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject"Triumph"es
dc.subjectChilling injuryes
dc.subjectFlesh gellinges
dc.subjectOverseas transportationes
dc.titleEffect of transport temperature on persimmon fruit qualityes
dc.typeconferenceObjectes
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.17660/ActaHortic.2019.1256.50es
dc.identifier.urlhttps://www.actahort.org/books/1256/1256_50.htmes
dc.page.final360es
dc.page.initial355es
dc.relation.conferenceDate2017-10-17
dc.relation.conferenceNameVI International Conference Postharvest Unlimitedes
dc.relation.conferencePlaceMadrid (Spain)es
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrisQ01 Food science and technologyes
dc.subject.agrovocFirmnesses


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