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Asian Journal of Plant Sciences
  Year: 2006 | Volume: 5 | Issue: 1 | Page No.: 142-146
DOI: 10.3923/ajps.2006.142.146
 
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The Effects of Fungicide and Hot Water Treatments on the Internal Quality Parameters of Valencia Oranges
A.E. Ozdemir and O. Dundar

Abstract:
We examined the effects of fungicides and hot water treatments on internal quality parameters of Valencia oranges. Fruits were subjected to the following treatments: 3 min water dip at 20°C (Control), Hot Water Dip (HWD) at 53°C for 3 min, fruitgard 70 T (0.5%), foamer (10%) and aliette (2000 ppm). Fruits were then stored at 4°C and 85-90% Relative Humidity (RH) for 6 months. We mainly analysed Total Soluble Solids (TSS), ethanol, juice, vitamin C (L-Ascorbic acid) and acid content for each month during the storage. During the storage, TSS and ethanol content increased, while juice, vitamin C and acid content decreased. HWD and fruitgard 70 T treatments resulted in better internal quality than other treatments.
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How to cite this article:

A.E. Ozdemir and O. Dundar , 2006. The Effects of Fungicide and Hot Water Treatments on the Internal Quality Parameters of Valencia Oranges. Asian Journal of Plant Sciences, 5: 142-146.

DOI: 10.3923/ajps.2006.142.146

URL: https://scialert.net/abstract/?doi=ajps.2006.142.146

 
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