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2018 | OriginalPaper | Chapter

Postharvest Biology and Technology of Plum

Authors : Ahmad Sattar Khan, Zora Singh, Sajid Ali

Published in: Postharvest Biology and Technology of Temperate Fruits

Publisher: Springer International Publishing

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Abstract

Plums are highly perishable fruit. The short postharvest life confines their supply to distant markets. Among various factors, rapid softening, higher respiration, and ethylene production are most critical for the safe and prolonged storage of plums. The short postharvest life poses a serious restraint for its proper storage and transportation. The rapid postharvest fruit softening and successive microbial infestations lead to significant economic losses during supply chain and marketing of plums. The storage of plums under low temperature is recommended for the extension of its storage life. However, the extended low-temperature storage leads to various physiological disorders, such as chilling injury, internal browning, flesh reddening, abnormal ripening, gel formation, reddish discoloration, flesh breakdown, increased decay, and the loss of consumer acceptance. Adopting improved production and postharvest management protocols, as well as in-depth understanding of the physiology of plum fruit, may facilitate the extension of storage life and maintenance of its quality.

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previous chapter Postharvest Technologies for Shelf Life Enhancement of Temperate Fruits

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Title: Postharvest Biology and Technology of Plum
Authors: Ahmad Sattar Khan
Zora Singh
Sajid Ali
Publisher: Springer International Publishing
Book: Postharvest Biology and Technology of Temperate Fruits
Print ISBN: 978-3-319-76842-7

Electronic ISBN: 978-3-319-76843-4

Copyright Year: 2018
DOI: https://doi.org/10.1007/978-3-319-76843-4_5