Effects of Hot Water Treatments on Storage of 'Robinson' Mandarins

Mutlu C., DÜNDAR Ö., ÖZKAYA O.

6th International Postharvest Symposium, Antalya, Türkiye, 8 - 12 Nisan 2009, cilt.877, ss.1539-1543 identifier identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Cilt numarası: 877
  • Basıldığı Şehir: Antalya
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.1539-1543
  • Çukurova Üniversitesi Adresli: Evet

Özet

The storage performance of 'Robinson' mandarin following different hot water treatments (HWT) was studied. Fruits were sorted after harvest and subjected to four treatments; 1-Control, 2-48 degrees C HWT, 3-50 degrees C HWT and 4-52 degrees C HWT (all the HWT dips are for 1 min). Fruit were stored for three months at 6 degrees C, >90% RH. Results showed that the 48 degrees C hot water dip had the highest visual and quality scores at the end of the storage period. It can be concluded that three months storage of the 'Robinson' variety can be done successfully.