Effects of Uv-C Treatment on Kiwifruit Quality During the Storage Period
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Zagreb, Fac Agriculture
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifruits were irradiated with different doses of UV-C treatment (50, 75 and 100 cm distance for 5, 10 and 15 min). Later, they were put in polyethylene container with packed polyethylene bags and stored under the conditions of cool air store (at 0-10 degrees C, 90-95 % relative humidity) for 200 days. During the experiment, quality attributes of kiwifruit was assessed at 40 days intervals and UV-C treatment from 75 cm distance for 10 min was especially found to be more effective than the others.
Açıklama
Anahtar Kelimeler
Kiwifruit, UV-C treatment, eating quality, storage, maturity
Kaynak
Journal of Central European Agriculture
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
10
Sayı
4
