Home > XXX International Horticultural Congress IHC2018: International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses > Effect of hot water application on storage and quality properties of ‘Miho Wase’ mandarin

Articles

Effect of hot water application on storage and quality properties of ‘Miho Wase’ mandarin

Article number

1275_62

Pages

445 – 450

Language

English

Abstract

In this study, hot water application in ‘Miho Wase’ mandarin was kept for 1 min at 52°C, 1 min at 54°C and 1 min (Control) at 20°C. The fruits were stored for 3 months 2°C temperature and 90% relative humidity.
The weight loss, color change, fruit juice, titratable acidity (%), total soluble solids (%), pH, vitamin C (L-ascorbic acid), total fenolic compounds (mg gallic acid L^‑1), antioksidant activity (%) and decay values of the fruits kept storage were evaluated periodically.
Results showed that hot water application had a positive effect on overall quality parameters of ‘Miho Wase’ mandarin.

Publication

XXX International Horticultural Congress IHC2018: International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses

Authors

Ö. Dündar, H. Demircioğlu, M. Belik, O. Özkaya

Keywords

mandarin, storage, hot water, quality

Full text

https://doi.org/10.17660/ActaHortic.2020.1275.62

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