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Improvement of the postharvest keeping quality of "Miho" satsuma fruits by heat, Semperfresh, and film wrapping

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.

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DOI: 10.1400/75284

Abstract

'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.

Item Type:Article
ID Code:1196
Status:Published
Refereed:Yes
Uncontrolled Keywords:Citrus unshiu Marc., curing, decay, plastic film, quality, Semperfresh
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di scienze delle produzioni alimentari, Sassari
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Firenze University Press
eISSN:1592-1573
Deposited On:18 Aug 2009 10:04

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