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

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAHEMI M.; AKBARI HASAN

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

Download Full-Text

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

Persian Verion

View:

1,004

Download:

Cites:

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.

Cite

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

Related Journal Papers