Data/hora: 14/06/2024 06:04:52

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	01/03/2001	
Data da última atualização: 	01/03/2001	
Autoria: 	BROWN, G. E.; CHAMBERS, M.; DOU, H.	
Título: 	Sloughing of grapefruit	
Ano de publicação: 	2000	
Fonte/Imprenta: 	Citrus & Vegetable Magazine, v.64, n.6, p.06-08, Tampa, Florida, 2000	
Idioma: 	Inglês	
Conteúdo: 	Sloughing was described (Grierson and Patrick, 1956) as a disorder of earlyseason degreened res and pink grapefruit. this term was used to describe the disorder because affected rind tissue easily "sloughed"away from the sound, intact segments of the fruit pulp. fruit were susceptible to the disorder for only a very short period at the beginning ofthe season. Sloughing occurred sporadically during the five years orevious to their report, and the total quantity of affected fruit was low, but financial losses to individual packers were significant because of the high volue of early-season grapefruit. The disorder first appeared as a faint discoloration of the rind that eventually turned chocolate brown. Sloughing often followed a "tear stain"pattern. The rind became soft and moist as the disorder progressed while the underlying pulp retained its integrity. Development of sloughing was reduced by storing fruit at cold temperatures. (Grierson and Patrick, 1956).	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (5403-1) - ADC - AP - -- - 634.305 -  - 634.305 - DIS