Professional paper
Effects of prestorage heat treatments on Satsuma mandarin fruits (Citrus unshiu Marc., cv. Owari) quality after storage
Martina Skendrović Babojelić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Iva Palčić
Ana Kovač
Zoran Šindrak
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sandra Voća
Abstract
Influence of hot water dipping pre-treatments at 48°C (HWD 48) and 52°C (HWD 52) on Satsuma mandarin fruits (Citrus unshiu Marc., cv. Owari) quality was studied. Measurements of fruit weight loss and basic chemical parameters of fruit quality were carried out after 8 weeks of storage at 1°C temperature. Obtained results indicate that fruits treated by hot water dips underwent a smaller weight loss than those not treated – the control fruits. Besides, a significant impact of applied pre-treatments on fruit quality was found. It was demonstrated that better pre-treatment was HWD 48 by whose utilization mandarin fruits underwent the smallest weight loss and at the same time maintained satisfactory quality.
Keywords
'Owari' Satsuma mandarin; hot water dipping pre-treatment; fruit weight loss; mandarin fruit quality
Hrčak ID:
32663
URI
Publication date:
22.1.2009.
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