The influence of treatment with high temperature applied on apple fruits, in order to maintain their quality during cold storage

Abstract

The exposure of the fruit for a short time at high temperatures attenuates some maturation processes. The ethylene production is reduced due to the inhibition of some enzymes. Even if by this treatment the fruits suffer a thermal shock of low intensity, at the end of the storage period, the fruits will present a superior quality compared to the control. (Anghel Roxana Mihaela 2008, 2009)