DELAYING SPOILAGE OF VEGETABLES FOR EXPORT
Exporting vegetables to distant markets demands various methods of extending the life of produce, and reducing spoilage. During the last 50 years many techniques for delaying fruit deterioration have been developed in England, the U. S. A. and other countries. (Eckert and Sommer, 1967; Hansen, 1965). The young and growing Israeli export of fruits and vegetables to Europe has had to adapt these means and develop new ones in order to deliver its produce to the European markets in good condition.
The effectiveness of the following means is described:
- Selecting proper cultivars for the commodity.
- Careful handling.
- Harvesting at earlier ripening stages.
- Cooling and precooling.
- Modified atmosphere.
- Fungicidal and other control treatments.
- Hormonal treatments to delay senescence.
The work presented here is a composite of several years' efforts by a team of research workers. The share of each one is specified in the list of references.
Ben-Yehoshua, S., Aharoni, N., Barkai-Golan, R. and Aloni, B. (1973). DELAYING SPOILAGE OF VEGETABLES FOR EXPORT. Acta Hortic. 33, 65-76