The effects of fungicide and hot water treatments on the internal quality parameters of Valencia oranges

Basit Öğe Kaydı
dc.authorscopusid14831507200
dc.authorscopusid12144005000
dc.contributor.authorOzdemir, A.E.
dc.contributor.authorDundar, O.
dc.date.accessioned2024-09-19T15:48:30Z
dc.date.available2024-09-19T15:48:30Z
dc.date.issued2006
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractWe 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.en_US
dc.identifier.doi10.3923/ajps.2006.142.146
dc.identifier.endpage146en_US
dc.identifier.issn1682-3974
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-33644664573en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage142en_US
dc.identifier.urihttps://doi.org/10.3923/ajps.2006.142.146
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15098
dc.identifier.volume5en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAsian Network for Scientific Informationen_US
dc.relation.ispartofAsian Journal of Plant Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFungicideen_US
dc.subjectHot water dipen_US
dc.subjectOrangeen_US
dc.subjectStorageen_US
dc.subjectValenciaen_US
dc.titleThe effects of fungicide and hot water treatments on the internal quality parameters of Valencia orangesen_US
dc.typeArticleen_US

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