Art

J-GLOBAL ID：200902273884986573   Reference number：06A0243657

A Heat Stress Application Technique for Reducing Water Loss of Fruits during Storage

貯蔵中の果実の水分消失を低減するための温熱ストレス応用技法

Author (3)： BALOCH Mohammad Safdar (Ehime Univ., Ehime, JPN) ,  MORIMOTO Tetsuo (Ehime Univ., Ehime, JPN) ,  HATOU Kenji (Ehime Univ., Ehime, JPN)
Material： Environment Control in Biology  (Environ Control Biol)
Volume： 44  Issue： 1  Page： 31-40  Publication year： Mar. 2006 
JST Material Number： Z0802B  ISSN： 1880-554X  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： edible fruit ,...
Semi thesaurus term： *citrus fruit ,...

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JST classification (1)： Fruits and processed fruit products  (FJ11030Z)

Reference (24)：

• ELASSI, N. M. Alleviating chilling injury and maintaining quality of tomato fruit by hot water treatment. Emir. J. Agric. Sci. 2004, 16, 1-7
• FERGUSON, I. B. Protein synthesis and breakdown during heat shock of cultured pear cells. Plant Physiol. 1994, 104, 1429-1437
• FERGUSON, L. B. Post harvest heat treatments : Introduction and workshop summary. Postharvest Biol. Tech. 2000, 21, 1-6
• GAFFNEY, J. J. High-temperature forced-air research facility for heating fruits for insect quarantine treatments. J. Econ. Entomol. 1990, 83, 1959-1964
• GROVE, T. Further evaluation of heat shock treatments to develop tolerance to quarantine cold treatments. S. Afr. Avocade growers Assoc. Yearbook. 2000, 23, 103-108

Terms in the title (6)： 貯蔵 ,  果実 ,  水分 ,  温熱ストレス ,  応用 ,  技法