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Physiological effects of pre heat treatment on pineapple fruit stored at low temperatures

Physiological effects of pre heat treatment on pineapple fruit stored at low temperatures

Tropical Agricultural Research 10: 417-419

The effect of pre heat treatments on the development of internal browning (IB) in pineapple Mauritius grown in Sri Lanka was studied. In the first experiment, weighed fruits were stored in an incubator at different temperatures (32, 34, 38, 42, 46 and 50 degrees C) for 24 h and transferred to a cold room at 15 degrees C for further storage for three weeks.

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Accession: 003524996

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