Reducing chilling injury of potatoes by intermittent warming

Hruschka, Howard W.; Smith, W. L.; Baker, James E.

doi:10.1007/bf02868692

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2015

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Cited by 11 publications

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“…C h illing injury was reduced in fruit of bell pepper (12) and grapefruit (3,6), and seedlings of tomato (8,19) and ornamentals (15) by con ditioning at a cool, but nonchilling temper ature. Intermittent warming also can reduce chilling injury in citrus (4), cucumbers and sweet peppers (18), peaches and nectarines (2,17), and potatoes (7). Susceptibility of tomato fruit to chilling varies with the cultivar, growing season, and time of harvest during the year (1,9).…”

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confidence: 99%