Effect of Postharvest Treatments on Storage Period and Quality in Persimmon (Diospyros kaki L.)

被引：0

作者：

Akbudak, B. ^{[1
]}

Ozer, M. H. ^{[1
]}

Yener, T. ^{[1
]}

机构：

[1] Uludag Univ, Fac Agr, Dept Hort, Gorukle Campus, TR-16059 Bursa, Turkey

来源：

II INTERNATIONAL SYMPOSIUM ON HORTICULTURE IN EUROPE | 2015年 / 1099卷

关键词：

hot water; low oxygen; 1-MCP; persimmon; quality; storage;

D O I：

10.17660/ActaHortic.2015.1099.26

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

In this study, the effect of hot water (HW), low oxygen (O-2), 1-methlycyclopropene (1-MCP) and modified atmosphere packaging (MAP) at storage period and quality were investigated in persimmon (Diospyros kaki L. 'Fuyu') which shows an increasing trend in production year after year in our country and the world. For this purpose, the fruits after harvest were treated with 48 degrees C water for 10 min, low O-2 (1.5%) for 48 h and 1-MCP for 12 h. The fruits were stored in normal (NA) and modified atmosphere packaging (MAP) conditions. Treated and untreated fruits were stored at 0 +/- 1 degrees C with 90 +/- 5% relative humidity (RH) conditions for 90 days. According to the results obtained from the study, low O-2 and 50 mu PE gave more successful results in terms of the quality characteristics.

引用

页码：241 / 247

页数：7

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