The effects of hot water dip treatments on the cold storage of Big Top nectarines

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dc.contributor.authorCandir, Elif Erturk
dc.contributor.authorTemizyurek, Fatma
dc.contributor.authorOzdemir, Ahmet Erhan
dc.date.accessioned2024-09-18T21:06:46Z
dc.date.available2024-09-18T21:06:46Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractBig Top nectarine fruits were subjected to hot water dip treatments at 45 degrees C, 50 degrees C or 55 degrees C for 2 or 3 min after harvest and kept at 0 degrees C for 45 days and additional 4 days at 20 degrees C to determine the effects of hot water dip treatments on storage and shelf life of Big Top nectarine fruits. The effects of hot water dip treatments on quality parameters (weight loss, skin color, flesh firmness, total soluble solids and titratable acidity) and incidence of chilling injury (CI) and fungal decay were assessed after 45 days of storage at 0 degrees C and subsequent 2 days and 4 days at 20 degrees C following cold storage. Hot water dip treatment at 45 degrees C for 2 min reduced weight loss and CI, delayed color development and maintained fruit lightness, but insufficient to delay fruit softening. Incidence of fungal decay was low during storage and shelf life period. Our results indicated that hot water dip treatments had potential to maintain postharvest quality for Big Top nectarines.en_US
dc.description.sponsorshipMustafa Kernal University Research Foundation [04M 0104]en_US
dc.description.sponsorshipThe authors wish to thank the Uni-Tarfin Coop. for supplying the fruits and the Mustafa Kernal University Research Foundation (ProjectNo: 04M 0104) for their financial support during the course of this research.en_US
dc.identifier.endpage140en_US
dc.identifier.issn1439-040X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-66949167413en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage136en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13803
dc.identifier.volume82en_US
dc.identifier.wosWOS:000266332600006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherDruckerei Liddy Halmen_US
dc.relation.ispartofJournal of Applied Botany and Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPrestorage Heat-Treatmenten_US
dc.subjectChilling Injuryen_US
dc.subjectPostharvest Diseasesen_US
dc.subjectInternal Breakdownen_US
dc.subjectQualityen_US
dc.subjectPeachesen_US
dc.subjectDecayen_US
dc.subjectAiren_US
dc.subjectTemperatureen_US
dc.subjectCombinationen_US
dc.titleThe effects of hot water dip treatments on the cold storage of Big Top nectarinesen_US
dc.typeArticleen_US

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