Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Açık Bilim Politikası
Açık Bilim Politikası
Frequently Asked Questions
Frequently Asked Questions
Browse
Browse
By Issue Date
By Issue Date
Authors
Authors
Titles
Titles
Subjects
Subjects
Communities & Collections
Communities & Collections
EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS
Date
1995-11-01
Author
BAYINDIRLI, L
Şümnü, Servet Gülüm
KAMADAN, K
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
1
views
0
downloads
Mandarins were coated with SemperSresh(TM) and Jonfresh(TM) edible coatings. The weight gain of mandarins after application of Jonfresh and Semperfresh coatings was 0.8% and 0.6% respectively. Weight loss, respiration rate, ascorbic acid, soluble solids (brix) and acidity changes of coated mandarins were compared with uncoated mandarins during storage at 20C and 40% RH for 4 weeks. Semperfresh(TM) and Jonfresh(TM) coatings delayed the ripening of mandarins. Both of the coatings were effective to reduce the change of ascorbic acid, soluble solids, titratable acidity and respiration rate. But Jonfresh(TM) was determined to be most efficient coating for reduction of weight loss.
Subject Keywords
Food Science
,
General Chemistry
,
General Chemical Engineering
URI
https://hdl.handle.net/11511/38399
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
DOI
https://doi.org/10.1111/j.1745-4549.1995.tb00303.x
Collections
Department of Food Engineering, Article