Quince Recommendations for Maintaining Postharvest Quality Adel A. Kader Maturity Indices Change of skin color from green to yellow is the primary maturity index. Quinces should be picked when full-yellow and firm. Quality Indices
Optimum Temperature
0°C (32°F) Optimum Relative Humidity 90-95% Rates of Respiration Climacteric respiratory pattern.
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day. Rates of Ethylene Production
Responses to Ethylene Ethylene (100ppm) treatment for 2 days at 18-21°C (65-70°F) and 90-95% relative humidity can be used after removal from cold storage to stimulate more uniform and faster ripening of quinces before processing. Responses to Controlled Atmospheres (CA) No published information. Physiological Disorders No published information. Pathological Disorders Blue mold, caused by Penicillium expansum, is the most common postharvest disease of quinces. Control strategies include careful handling to minimize wounding, prompt cooling to 0°C (32°F), and maintenance of optimum temperature and relative humidity during storage.
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Produce/ProduceFacts/Fruits/quince.shtml updated June 10, 2002 |