Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of 'Valencia' oranges

International Journal of Food Science and Technology

Volumn 40, Issue 1, 2005, Pages 91-96

  Erkan, Mustafa ^a   Pekmezci, Mustafa ^a   Wang, Chien Y ^b  

^a AKDENIZ UNIVERSITY   (Turkey)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Citrus sinensis; Decay; Heat treatment; Storage; Temperature

Indexed keywords

CITRUS SINENSIS; CURING TREATMENTS; HOT WATER; POST-HARVEST QUALITY;

COLD STORAGE; CURING; DECAY (ORGANIC); FRUITS; FUNGICIDES; HEAT TREATMENT; MOISTURE; THERMAL EFFECTS;

HOT WATER HEATING;

COLD STORAGE; CURING; FRUITS; FUNGICIDES; HEAT TREATMENT; HOT WATER HEATING; MOISTURE;

CITRUS; CITRUS SINENSIS; VALENCIA;

EID: 12444257365     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00912.x     Document Type: Article

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