ShareEffect of postharvest heat treatments on fruit quality, surface structure and fungal disease in Valencia oranges.
Author(s) : WILLIAMS M. H., BROWN M. A., VESK M., BRADY C.
Type of article: Article
Summary
The gradual heating process involved with disinfestation was more successful in maintaining fruit quality than surface sterilization by hot water immersion (12 min at 53 deg C) or conditioning in air (24 h at 20 deg C and 90% relative humidity).
Details
- Original title: Effect of postharvest heat treatments on fruit quality, surface structure and fungal disease in Valencia oranges.
- Record ID : 1997-1565
- Languages: English
- Source: Aust. J. exp. Agric. - vol. 34 - n. 8
- Publication date: 1994
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Citrus fruit; Microorganism; Treatment; Texture; Australia; Quality; Orange; Fruit
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