Articles
STUDIES ON THE STORAGE OF LEMON FRUITS (cv.Kütdiken)
Article number
138_23
Pages
203 – 214
Language
Abstract
In this work, the storage conditions of Turkish lemons (Citrus limon Burm.cv.Kütdiken) were investigated.
The fruits collected at the optimal harvesting time were stored in cold. storage rooms at 8°C, 10°C, 12°C and 13°C and in common storage rooms.
Fruit samples were collected monthly from each storage condition for physical and chemical analysis (e.g.weight loss, peel thickness, amounts of titratable acid, soluble solids, juice content, vitamin C content). Decays caused by fungus or physiological disorders were recorded.
The fruits collected at the optimal harvesting time were stored in cold. storage rooms at 8°C, 10°C, 12°C and 13°C and in common storage rooms.
Fruit samples were collected monthly from each storage condition for physical and chemical analysis (e.g.weight loss, peel thickness, amounts of titratable acid, soluble solids, juice content, vitamin C content). Decays caused by fungus or physiological disorders were recorded.
Under the studied conditions, the 10°C temperature and 85 to 90 % relative humidity was found to be the most adequate storage condition for the Kütdiken lemon.
Under these circumstances, it is possible to store this variety without losing much of its quality for a period of 8 to 9 months from its harvest.
Publication
Authors
M. Pekmezci
Keywords
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