Improving taste and peel color of early-season Satsuma mandarins by combining high-temperature conditioning and degreening treatments

Author:

Tietel Zipora,Weiss Batia,Lewinsohn Efraim,Fallik Elazar,Porat Ron

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference11 articles.

1. Postharvest conditioning of Satsuma mandarins for reduction of acidity and skin puffiness;Burdon;Postharvest. Biol. Technol.,2007

2. The effect of temperature and relative humidity during degreening on the coloring of Shamouti orange fruit;Cohen;J. Hortic. Sci.,1978

3. Physiology of degreening—summary and discussion of related topics;Eaks;Proc. Int. Soc. Citricult.,1977

4. Degreening of Florida citrus fruits;Grierson;Florida Agric. Exp. Stat. Bull.,1960

5. Citrus Fruit;Ladaniya,2008

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