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El-Aggar,, N., EI-Saedy, R. (2004). EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS. Journal of Plant Production, 29(12), 7241-7253. doi: 10.21608/jpp.2004.238960
Nermeen El-Aggar,; Ragaa M. EI-Saedy. "EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS". Journal of Plant Production, 29, 12, 2004, 7241-7253. doi: 10.21608/jpp.2004.238960
El-Aggar,, N., EI-Saedy, R. (2004). 'EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS', Journal of Plant Production, 29(12), pp. 7241-7253. doi: 10.21608/jpp.2004.238960
El-Aggar,, N., EI-Saedy, R. EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS. Journal of Plant Production, 2004; 29(12): 7241-7253. doi: 10.21608/jpp.2004.238960

EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS

Article 19, Volume 29, Issue 12, December 2004, Page 7241-7253  XML PDF (3.7 MB)
Document Type: Original Article
DOI: 10.21608/jpp.2004.238960
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Authors
Nermeen El-Aggar,1; Ragaa M. EI-Saedy2
1Dep. Plant. Prod. (Pomology), Institute of Efficient Productivity, Zagazig University, Egypt.
2Maamoura Botanical Garden, Alex., Hort. Res. Ins., Agric. Res. Center, Giza, Egypt.
Abstract
Hot water treatment of papaya fruits reduced the incidence of chilling injury and
alleviated chilling symptoms. There was no clear effect of hot water treatment on the
. flesh firmness. However, hot water treatment significantly increased sse and acidity
than untreated ones in both seasons. In addition, the worked treatment had a slight or
no effect on fruit water content and fruit flesh carotene content. However, loss in fruit
weight was significantly increased in chilled stored fruits.
Keywords
Papaya fruits; hot water treatment; chilling injury; symptoms; low temperature storage
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