1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız: http://hdl.handle.net/11452/32682
Başlık: Postharvest quality of 'Hachiya' astringent persimmons (Diospyros kaki L.) as affected by hot water treatment and modified atmosphere packaging
Yazarlar: Uludağ Üniversitesi/Ziraat Fakültesi/Tarla Bitkileri Bölümü.
Özer, Mecit Hakan
Akbudak, Bülent
Altınoğlu, I.
AAH-4101-2021
55412519000
56253171700
55627067600
Anahtar kelimeler: Food science & technology
Persimmon
Postharvest treatment
Quality
Storage
Chilling injury symptoms
Low-temperature
Storage
Fruit
1-methylcyclopropene
Reduction
1-mcp
Map
Yayın Tarihi: 2013
Yayıncı: Codon Publications
Atıf: Özer, M. H. vd. (2013). “Postharvest quality of 'Hachiya' astringent persimmons (Diospyros kaki L.) as affected by hot water treatment and modified atmosphere packaging”. Italian Journal of Food Science, 25(1), 57-62.
Özet: This study was conducted with the aim of determining the effects of hot water and modified atmosphere packaging (MAP) on some quality changes in the astringent persimmon cv 'Hachiya'. The harvested fruits were immersed in 48 degrees C water for 10 minutes, and different thickness polyethylene plastic packaging materials were used for the MAP. Treated and untreated fruits were stored at 0 degrees +/- 1 degrees C and 90 +/- 5% relative humidity for 90 days. After the storage period, they were kept at 20 degrees +/- 1 degrees C and 60 +/- 5% RH for 7 days to determine their shelf life. The HW+50 mu PE treatment was better compared with the other treatments.
URI: http://hdl.handle.net/11452/32682
ISSN: 1120-1770
Koleksiyonlarda Görünür:Scopus
Web of Science

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