Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 401864
Title Donkere vlekjes bij gele courgettevruchten
Author(s) Janse, J.
Source Bleiswijk : Wageningen UR Glastuinbouw (Rapporten GTB 1054) - 39
Department(s) WUR GTB Teelt & Bedrijfssystemen
Publication type Research report
Publication year 2010
Keyword(s) cucurbita pepo - koudebeschadiging - afwijkingen, planten - teelt onder bescherming - opslag - nederland - glastuinbouw - chilling injury - plant disorders - protected cultivation - storage - netherlands - greenhouse horticulture
Categories Fruit Vegetables / Food Preservation, Packaging and Storage / Plant Disorders and Nutrient Deficiencies
Abstract Referaat In gele courgettes komen regelmatig grijsbruine vlekjes in de vruchtschil voor, deze zijn vaak pas in het handelskanaal te zien. In een door het Productschap Tuinbouw gefinancierd onderzoek heeft Wageningen UR Glastuinbouw onderzocht wat de oorzaken zouden kunnen zijn. Er is een duidelijk raseffect geconstateerd. Ook is er een effect van handling gevonden. Van andere factoren die zijn onderzocht, zowel in de teeltherkomst als tijdens de bewaring na de oogst, zijn nauwelijk of geen effecten gevonden. De bruinverkleuring wordt waarschijnlijk veroorzaakt door oxidatie van polyfenolen in de vruchten. Abstract Yellow zucchini fruits can have problems with grey-brown spots in the skin. Often they appear in the post-harvest chain. Financed by the Dutch Product Board for Horticulture, Wageningen UR Greenhouse Horticulture explored some possible causes for this problem. A cultivar effect was found. Also handling influenced the appearance of the spots. Other factors examined, both in growth conditions and in post harvest treatment, didn’t seem to cause the problems. It is assumed that oxidation of polyfenols in the fruit is the biochemical cause of the appearance of the spots.
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