The effects of fungicide and hot water treatments on the internal quality parameters of Valencia oranges
[ N/A ]
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Network for Scientific Information
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
We examined the effects of fungicides and hot water treatments on internal quality parameters of Valencia oranges. Fruits were subjected to the following treatments: 3 min water dip at 20°C (Control), Hot Water Dip (HWD) at 53°C for 3 min, fruitgard 70 T (0.5%), foamer (10%) and aliette (2000 ppm). Fruits were then stored at 4°C and 85-90% Relative Humidity (RH) for 6 months. We mainly analysed Total Soluble Solids (TSS), ethanol, juice, vitamin C (L-Ascorbic acid) and acid content for each month during the storage. During the storage, TSS and ethanol content increased, while juice, vitamin C and acid content decreased. HWD and fruitgard 70 T treatments resulted in better internal quality than other treatments. © 2006 Asian Network for Scientific Information.
Açıklama
Anahtar Kelimeler
Fungicide, Hot water dip, Orange, Storage, Valencia
Kaynak
Asian Journal of Plant Sciences
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
5
Sayı
1
