Publication:
Physical and chemical changes in peaches and nectarines during the modified atmosphere storage

dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.buuauthorEriş, Atilla
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentBahçe Bitkileri Bölümü
dc.contributor.scopusid13606221900
dc.contributor.scopusid6602612385
dc.date.accessioned2021-08-16T12:06:54Z
dc.date.available2021-08-16T12:06:54Z
dc.date.issued2004-06
dc.description.abstractPeach ("Flavorcrest" and "Red Top") and nectarine ("Fantasia" and "Fairlane") cultivars were stored in modified atmosphere packaging (MAP) by using 30 μm PP (polypropylene) and 45 μm PE (polyethylene) plastic bags at 0 °C temperature and 90% relative humidity in the same conditions in three different years. The peaches and nectarines were subjected to fungicide and intermittent warming. Physical and chemical changes [weight loss, respiration rate, fruit flesh firmness, total soluble solids, titratable acidity, overall appearance, taste and product decay index] were recorded on 0, 15th, 30th, 45th and 55th day of storage. PP gave the best result for MAP of peaches while PE gave the best result for MAP of nectarines. Peach "Flavorcrest" and nectarine "Fantasia" could be stored for 30-45 days using PP and PE, respectively. Peach "Red Top" and nectarine "Fairlane" stored successfully for up to 45 days using the same cover materials. Peach and nectarine cultivars had a shelf life of 10 days after these storage periods.
dc.identifier.citationAkbudak, B. ve Eriş, A. (2004). “Physical and chemical changes in peaches and nectarines during the modified atmosphere storage”. Food Control, 15(4), 307-313.
dc.identifier.endpage313
dc.identifier.issn0956-7135
dc.identifier.issue4
dc.identifier.scopus2-s2.0-1242298680
dc.identifier.startpage307
dc.identifier.urihttps://doi.org/10.1016/S0956-7135(03)00082-3
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713503000823
dc.identifier.urihttp://hdl.handle.net/11452/21440
dc.identifier.volume15
dc.identifier.wos000220263900011
dc.indexed.scopusScopus
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherElsevier Sci
dc.relation.journalFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood science & technology
dc.subjectFungicide and intermittent warming treatments
dc.subjectNectarine
dc.subjectPeach
dc.subjectStorage
dc.subjectPrunus persica
dc.subjectPrunus persica nucipersica
dc.subject.emtreePolyethylene
dc.subject.emtreePolypropylene
dc.subject.emtreeAnalytic method
dc.subject.emtreeAtmosphere
dc.subject.emtreeControlled study
dc.subject.emtreeFood analysis
dc.subject.emtreeFood packaging
dc.subject.emtreeFood quality
dc.subject.emtreeFood storage
dc.subject.emtreeHumidity
dc.subject.emtreeNectarine
dc.subject.emtreeNonhuman
dc.subject.emtreePeach
dc.subject.emtreePhysical chemistry
dc.subject.emtreeTemperature
dc.subject.emtreeWarming
dc.subject.scopusRipening; Prunus Persica; Chilling Injury
dc.subject.wosFood science & technology
dc.titlePhysical and chemical changes in peaches and nectarines during the modified atmosphere storage
dc.typeArticle
dc.wos.quartileQ2
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Bahçe Bitkileri Bölümü
local.indexed.atWOS
local.indexed.atScopus

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