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
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.