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THE CHANGE OF QUALITY PARAMETERS OF RUBY RED GRAPEFRUITS STORED AT THE DIFFERENT TEMPERATURES  [2008]

Ahmet Erhan ÖZDEMİR Elif ERTÜRK ÇANDIR Mustafa KAPLANKIRAN Turan Hakan DEMİRKESER et al. Mustafa Kemal Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü [Corporate Author]

استعراض النص الكامل

ملخص
This study aimed to investigate quality changes in Ruby Red grapefruits at different temperatures during storage. Ruby Red grapefruit fruits were harvested from trees grafted on sour orange rootstock and planted 7 x 7 m distance in Dörtyol ecological conditions and kept at 6 and 8°C and 85-90% relative humidity for 6 months. Changes in weight loss, incidence of physiological disorders and fungal decay, total soluble solids, juice and juice pH, titratable acidity, green bottom, skin colour L* and hº values were determined during storage at a 30-day interval. According to data, Ruby Red grapefruits stored better at 6°C than 8ºC. Ruby Red grapefruits could be kept at 6°C and 85-90% relative humidity for more than 4 months and at 8°C and 85-90% RH for 4 months.
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المجلة

Derim

الرقم التسلسلي المعياري الدولي (ردمد) : 2149-2182

Other information

اللغة : tur

النوع : Journal Article

In AGRIS since : 2015

Volume : 25

Issue : 1

Start Page : 48

End Page : 58

الناشر : Batı Akdeniz Tarımsal Araştırma Enstitüsü

All titles :

" THE CHANGE OF QUALITY PARAMETERS OF RUBY RED GRAPEFRUITS STORED AT THE DIFFERENT TEMPERATURES "

" FARKLI SICAKLIKLARDA MUHAFAZA EDİLEN RUBY RED ALTINTOPLARINDA KALİTE PARAMETRELERİNİN DEĞİŞİMİ "