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The influence of storage duration and elevation of storage temperature on the development of berry split and berry abscission in vitis vinifera L. cv. Thompson seedless table grapes

dc.contributor.authorBurger, D. A.en_ZA
dc.contributor.authorJacobs, G.en_ZA
dc.contributor.authorHuysamer, M.en_ZA
dc.contributor.authorTaylor, M. A.en_ZA
dc.date.accessioned2017-05-26T09:05:59Z
dc.date.available2017-05-26T09:05:59Z
dc.date.issued2005
dc.identifier.citationBurger, D. A., et al. 2005. The influence of storage duration and elevation of storage temperature on the development of berry split and berry abscission in vitis vinifera L. cv. Thompson seedless table grapes. South African Journal of Enology & Viticulture, 26(2):68-70, doi:10.21548/26-2-2119en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/26-2-2119
dc.identifier.urihttp://hdl.handle.net/10019.1/101600
dc.descriptionCITATION: Burger, D. A., et al. 2005. The influence of storage duration and elevation of storage temperature on the development of berry split and berry abscission in vitis vinifera L. cv. Thompson seedless table grapes. South African Journal of Enology & Viticulture, 26(2):68-70, doi:10.21548/26-2-2119.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThompson Seedless grapes, packed in non-perforated low density polyethylene bags, were cold stored at -0.5°C and RH 83% for 0, 1, 2, 4 and 8 weeks. After storage at -0.5°C for these periods, the grapes were stored for another 2 or 5 days at -0.5°C , or the grapes were transferred and stored at 10°C and RH 88% for 2 or 5 days. The polyliners were kept closed during the different storage periods. Fruit quality examinations were conducted after the specified periods at -0.5°C, and after each additional 2 and 5 days at both temperatures. Berry split increased with prolonged storage at -0.5°C. A linear function (y = 0.58x - 1.14; R2 = 0.97) described this increase in berry split over 61 days storage at -0.5°C. Transferring the grapes from -0.5°C to 10°C resulted in a further increase in berry split. Grapes stored for 0, 1, 2 and 4 weeks at -0.5°C followed by 5 days at 10°C, showed a significant increase in berry split, compared with grapes stored only at -0.5°C for the same period. Although significant differences in berry abscission occurred, no definite trend was observed that could be ascribed to storage period at -0.5°C or to an elevation in storage temperature from -0.5°C to 10°C.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2119
dc.format.extent3 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectBerry split -- Effect of storage duration onen_ZA
dc.subjectBerry split -- Effect of storage temperature onen_ZA
dc.subjectBerry abscission -- Effect ofen_ZA
dc.titleThe influence of storage duration and elevation of storage temperature on the development of berry split and berry abscission in vitis vinifera L. cv. Thompson seedless table grapesen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA


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