The effects of hot water dip treatments on the cold storage of Big Top nectarines
Big Top nectarine fruits were subjected to hot water dip treatments at 45ºC, 50ºC or 55ºC for 2 or 3 min after harvest and kept at 0°C for 45 days and additional 4 days at 20°C to determine the effects of hot water dip treatments on storage and shelf life of Big Top nectarine fruits. The effects of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2012-11-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/2092 |