EFFECTS OF HEAT TREATMENTS AND PACKING TYPE ON QUALITY AND STORAGE PERIOD OF QUINCE FRUIT

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RAHEMI M.; AKBARI HASAN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY Year:2003 | Volume:4 | Issue:3-4 Page(s): 83-94

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Information Journal Paper

Title

EFFECTS OF HEAT TREATMENTS AND PACKING TYPE ON QUALITY AND STORAGE PERIOD OF QUINCE FRUIT

Author(s)

RAHEMI M. | AKBARI HASAN | Issue Writer Certificate

Keywords

ASTRINGENCYQ4

Β-CAROTENEQ4

FIRMNESSQ3

HEAT TREATMENTQ4

QUINCEQ2

Abstract

An experiment was conducted to evaluate the effects of HEAT TREATMENT and type of packing on storage life and quality of QUINCE fruits. Fruits were heated for 0, 36 and 72 hr at 38°C and packed in polyethylene bags with or without holes and stored at 0°C for 2.5 and 5 mo. The results showed that HEAT TREATMENT for 36h significantly increased fruit FIRMNESS, reduced ASTRINGENCY and weight loss of fruits after 2.5 and 5mo storage at 0°C. Treated fruits, after 5mo storage at 0°C plus 1 week at 20°C were firmer and had higher b-carotene and lower ASTRINGENCY compared with controls.

Cites

EFFECTS OF WARM SOLUTIONS OF THIABENDAZOLE AND PACKAGING ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF QUINCE CV. GORTON (1)

References

No record.

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APA: Copy

RAHEMI, M., & AKBARI, HASAN. (2003). EFFECTS OF HEAT TREATMENTS AND PACKING TYPE ON QUALITY AND STORAGE PERIOD OF QUINCE FRUIT. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, 4(3-4), 83-94. SID. https://sid.ir/paper/80932/en

Vancouver: Copy

RAHEMI M., AKBARI HASAN. EFFECTS OF HEAT TREATMENTS AND PACKING TYPE ON QUALITY AND STORAGE PERIOD OF QUINCE FRUIT. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY[Internet]. 2003;4(3-4):83-94. Available from: https://sid.ir/paper/80932/en

IEEE: Copy

M. RAHEMI, and HASAN AKBARI, “EFFECTS OF HEAT TREATMENTS AND PACKING TYPE ON QUALITY AND STORAGE PERIOD OF QUINCE FRUIT,” IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, vol. 4, no. 3-4, pp. 83–94, 2003, [Online]. Available: https://sid.ir/paper/80932/en

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