Investigations of different postharvest treatments on the storage of lemons
1999
Pekmezci, M. | Erkan, M. | Gubbuk, H. | Gundogdu, M. (Akdeniz Univ., Faculty of Agriculture, Antalya (Turkey). Div. of Horticulture)
In this research, the effects of different postharvest treatments on the storage of Kibris lemon were investigated. The lemons were divided into five groups for different postharvest treatments after harvest.The first and second group of lemons were wrapped by diphenly impregnated paper and strech film respectively. The third group of lemons was cured at 36 deg C for 72 h, the fourth group of lemons was wrapped by strech film after curing at 36 deg C for 72 h. The fifth group of lemons considered as control group without any treatment. Afterwards all fruit samples were stored at 10 deg C temperature with 85-90 % relative humidity. During the storage period, weight loss, juice, titratable acid, soluble solid and vitamin C content of the lemons were determined by taking samples at certain intervals from different storage conditions. Furthermore, physiological and fungal deteriorations were examined. The results showed that wrapping of lemons by strech film had a favourable effect on storage duration and quality of Kibris lemons under 10 deg C storage temperature. Under these conditions this lemon cultivar can be stored for 170 days with minimal quality loss
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