The Response of Grapefruit to Different Storage Temperatures1

作者：Mina Schiffmann‐Nadel, F. S. Lattar, J. Waks · 发表于：Journal of the American Society for Horticultural Science · 年份：1971 · DOI：10.21273/jashs.96.1.87 · 被引用次数：21 · 研究领域：Plant Pathogens and Fungal Diseases、Horticultural and Viticultural Research、Fungal Biology and Applications

Abstract To determine the optimal temperature for prolonged storage of ‘Marsh Seedless’ grapefruit, fruits were stored at 2, 4, 6, 8, 10, 12, 14, and 17°C for periods of 4, 8, 12, 16 and 20 weeks, followed by 2 weeks at 17°. Optimal results were obtained with storage at 12°. At this temperature storage of fruit could be extended for 16 to 20 weeks, followed by 2 weeks of shelf-life. At temperatures above 12°C the amount of decay increased, while below 10°, the fruit was pitted and attacked by mold decays and also by stem end decay after prolonged storage. Mold decay fungi were Penicillium italicum Wehmer and to a lesser extent P. digitatum (Pers.) Sac. Fungi isolated from stem-end decay in fruit stored at 12–17° were Diplodia natalensis P. Evans, and Phomopsis citri Fawc, Alternaria citri Pierce and Fusarium sp . at 4–10°.