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Effect of different postharvest applications on storage of 'Valencia' oranges.

Author(s) : OZDEMÍR A. E., DUNDAR O.

Summary

Orange cv. Valencia fruits were harvested and treated with hot water for 3 minutes at 53 °C, hot water + wax, fungicide (0.5% Fruitgard 70T), fungicide + wax, water (control) and wax. Treated fruits were placed in carton boxes and plastic bags, and stored for 6 months at 4 °C and 85-90% relative humidity. Weight loss of fruits increased with storage time, and weight loss of hot water + wax treated fruits was less than that in the control. Disorders and storage decay increased with storage time, while ascorbic acid content decreased with storage time. Wax-treated fruits accumulated the most ethanol during storage.

Details

  • Original title: Effect of different postharvest applications on storage of 'Valencia' oranges.
  • Record ID : 2004-0223
  • Languages: English
  • Publication date: 2001/03/26
  • Source: Source: Proc. int. Conf. Postharvest Sci., Jerusalem/Acta Hortic.
    n. 553; vol. 2; 561-564; 4 ref.

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