Storage of apricot 'Hacihaliloglu' under modified atmosphere and cold storage conditions

Basit Öğe Kaydı
dc.authoridozturk, bahar/0000-0002-9470-9664
dc.contributor.authorOzturk, B.
dc.contributor.authorSaritepe, Y.
dc.contributor.authorOzturk, K.
dc.contributor.authorDidin, M.
dc.contributor.authorKonak, R.
dc.date.accessioned2024-09-18T20:25:13Z
dc.date.available2024-09-18T20:25:13Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description16th International Symposium on Apricot Breeding and Culture -- JUN 29-JUL 03, 2015 -- Shenyang City, PEOPLES R CHINAen_US
dc.description.abstractApricot 'Hacihaliloglu' at two different maturity periods was used in this study. This study was carried out at cold storage of 0-1 degrees C and relative humidity of 90-95% in Fruitage Research Institute laboratories. The effects of two different maturity periods, three different packaging materials (A, B and C from different brands), and two different packaging sizes (500 and 4000 g) were examined in the present study. Changes in physical, chemical and sensory properties of the apricots were examined, including tenderness, the amount of dried material, acidity, pH, color, loss of weight, taste, and shelf life of apricots during storage. Samples of the normal maturity period in larger size packages were able to be analyzed only up to 10 weeks due to spoilage; therefore, statistical analysis of these samples was done by using the data for 10 weeks. The other treatments at different maturity and in different packages were analyzed using data collected up to 13 weeks. Changes in quality and taste were not apparent for all treatments up to week 7. Differences in loss of weight of apricots were not significant for packages B and C. Use of packaging A showed 2.5% loss of weight between the first and last weeks of the study. The amount of dried material, acidity, and texture of the samples decreased, whereas the pH of the samples increased. The early harvested samples were found to be of better quality than the samples harvested at the normal maturity period. The quality of samples was found to be better in packages A and B, whereas treatment C was found to be better for taste criteria. The results for taste and quality of treatments showed that small packages were found to be better than larger packages.en_US
dc.description.sponsorshipInt Soc Horticultural Scien_US
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policyen_US
dc.description.sponsorshipThis study was supported by the General Directorate of Agricultural Research and Policy.en_US
dc.identifier.doi10.17660/ActaHortic.2018.1214.25
dc.identifier.endpage157en_US
dc.identifier.isbn978-94-62612-10-5
dc.identifier.issn0567-7572
dc.identifier.issn2406-6168
dc.identifier.scopus2-s2.0-85056844773en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage151en_US
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2018.1214.25
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10173
dc.identifier.volume1214en_US
dc.identifier.wosWOS:000467800200025en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInt Soc Horticultural Scienceen_US
dc.relation.ispartofXvi International Symposium on Apricot Breeding and Cultureen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfresh apricoten_US
dc.subjectpackageen_US
dc.subjectcold storageen_US
dc.subjectshelf lifeen_US
dc.titleStorage of apricot 'Hacihaliloglu' under modified atmosphere and cold storage conditionsen_US
dc.typeConference Objecten_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
Tam Metin / Full Text
Boyut:
311.32 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu