Articles
Effect of different pre-storage treatments on postharvest quality of ‘Kütdiken’ lemons
Article number
1299_31
Pages
205 – 210
Language
English
Abstract
In this study, the effects of chemical substances applications of Control, Imazalil + Wax, Imazalil, Imazalil + Scholar and Imazalil + Scholar + Propi on preservation and quality characteristics of lemon cultivar ‘Kütdiken’ were investigated.
After application in the study, the lemons were kept at 10°C for 6 months under 90% relative humidity conditions.
Fruit samples were taken at intervals of 3 months during the preservation period.
Some physical and chemical changes in weight loss (%), soluble solids (%), titratable acidity (%), fruit juice (%), fruit peel color (h°), fruit peel thickness (mm), and decay rate (%) were determined.
Lemons treated with Imazalil, Imazalil + Scholar and Imazalil + Scholar + Propi were found to be of better quality at the end of 6 months storage and better protected compared with other applications and Control groups.
After application in the study, the lemons were kept at 10°C for 6 months under 90% relative humidity conditions.
Fruit samples were taken at intervals of 3 months during the preservation period.
Some physical and chemical changes in weight loss (%), soluble solids (%), titratable acidity (%), fruit juice (%), fruit peel color (h°), fruit peel thickness (mm), and decay rate (%) were determined.
Lemons treated with Imazalil, Imazalil + Scholar and Imazalil + Scholar + Propi were found to be of better quality at the end of 6 months storage and better protected compared with other applications and Control groups.
Authors
O. Özkaya, Ö. Dündar, H. Demircioğlu, E. Kurt
Keywords
storage, chemical, quality
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