The Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarin

Basit Öğe Kaydı
dc.contributor.authorSen, F.
dc.contributor.authorKaracali, I.
dc.contributor.authorKinay, P.
dc.contributor.editorErkan, M
dc.contributor.editorAksoy, U
dc.date.accessioned2019-10-27T21:18:52Z
dc.date.available2019-10-27T21:18:52Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description6th International Postharvest Symposium -- APR 08-12, 2009 -- Antalya, TURKEYen_US
dc.description.abstractIn the present study, hot water and the combination of some postharvest treatments were examined to evaluate the effect of postharvest decay and storage ability of 'Satsuma' mandarin (Citrus Unshiu Mar.). During the first year of the study, fruit were treated with hot water at various temperatures and durations. In the second year, the experiments were conducted with 53 degrees C for 3 min alone, the treatment was found successful in the first year trial, or as combined with low dose of imazalil (200 mu g ml(-1)), with yeast isolates + low dose of imazalil and recommended dose of imazalil (1000 mu g ml(-1)). Chlorine was also tested as an alternative at the dose of 100 mu g ml(-1). The control fruit were dipped into water at 23 degrees C for 3 min. As the result of both years, it was found that the highest temperature of hot water treatment (56 degrees C) caused heat damage and increased decay development on fruit and affected all fruit quality parameters negatively. Scanning electron microscopy examination showed that fruit surface treated with hot water at 53 degrees C for 3 min appeared relatively homogeneous, stomata were closed and surface cracks were sealed when compared to control fruit. When the decay development reached to 15% on control fruit, dipping into hot water at 53 degrees C and imazalil alone or their combination completely inhibited decay incidence. The results confirmed that hot water dipping could be used commercially on 'Satsuma' mandarins because it inhibits postharvest losses and can be combined with low doses of fungicides.en_US
dc.description.sponsorshipInt Soc Hort Sci (ISHS)en_US
dc.description.sponsorshipEge University Research FoundationEge University [2001 ZRF 029]en_US
dc.description.sponsorshipThis study was supported by the Ege University Research Foundation (2001 ZRF 029).en_US
dc.identifier.endpage1566en_US
dc.identifier.isbn978-90-6605-613-8
dc.identifier.issn0567-7572
dc.identifier.issn0567-7572en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage1559en_US
dc.identifier.urihttps://hdl.handle.net/11454/44057
dc.identifier.volume877en_US
dc.identifier.wosWOS:000323614700215en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherInt Soc Horticultural Scienceen_US
dc.relation.ispartofVi International Postharvest Symposiumen_US
dc.relation.ispartofseriesActa Horticulturae
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectmandarinen_US
dc.subjectheat treatmenten_US
dc.subjectchlorineen_US
dc.subjectfungicideen_US
dc.subjectstorageen_US
dc.subjectqualityen_US
dc.subjectdecayen_US
dc.titleThe Effect of Combination of Hot Water with Some Postharvest Treatments on Quality and Storage Life of 'Satsuma' Mandarinen_US
dc.typeConference Objecten_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu