D'Aquino, Salvatore and Piga, Antonio <1965- > and Agabbio, Mario Carlo Salvatore and Tribulato, Eugenio (1996) Improvement of the postharvest keeping quality of "Miho" satsuma fruits by heat, Semperfresh, and film wrapping. Advances in Horticultural Science, Vol. 10 (1), p. 15-19. eISSN 1592-1573. Article.
Full text not available from this repository.
'Miho' satsuma fruit (Citrus unshiu Marc.) were dipped in a solution of an edible coating (Semperfresh) or wrapped in a plastic film (Cryovac MD 15) and cured at 38°C and 100% relative humidity (RH) for 72 hrs, before being transferred to 20°C and 75% RH for 24 days in simulated shelf-life condition. Weight loss, pH, TSS, acidity, Vit. C, colour and relative freshness, were determined at 8, 16 and 24 days. The curing combined with wrapping was the most effective treatment in maintaining freshness during the storage period and in drastically reducing both weight loss and incidence of decay.
I documenti depositati in UnissResearch sono protetti dalle leggi che regolano il diritto d'autore
Repository Staff Only: item control page