Effect of hot water application on storage and quality properties of 'Miho Wase' mandarin
In this study, hot water application in 'Miho Wase' mandarin was kept for 1 min at 52°C, 1 min at 54°C and 1 min (Control) at 20°C. The fruits were stored for 3 months 2°C temperature and 90% relative humidity. The weight loss, color change, fruit juice, titratable acidity (%), total soluble solids (%), pH, vitamin C (L-ascorbic acid), total fenolic compounds (mg gallic acid L‑1), antioksidant activity (%) and decay values of the fruits kept storage were evaluated periodically. Results showed that hot water application had a positive effect on overall quality parameters of 'Miho Wase' mandarin.
Dündar, Ö., Demircioğlu, H., Belik, M. and Özkaya, O. (2020). Effect of hot water application on storage and quality properties of 'Miho Wase' mandarin. Acta Hortic. 1275, 445-450
mandarin, storage, hot water, quality