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- W4256191505 abstract "The rate of weight loss of Satsuma mandarins (Citrus unshiu MARKOVITCH, cv. Katayama, and cv. Ishikawa) was measured under various wind velocities during curing. The quality of cured fruits was compared organoleptically with that of non-cured fruits during the storage at 7.5°C for 100 days.1. The rate of weight loss of Satsuma mandarins (cv. Katayama) was not influenced by the wind velocities in the range from 20cm/sec. to 180cm/sec. at 10±1.5°C and 62±2% relative humidity. The rates of weight loss for 6 days of the fruits under wind velocities of 20±2.5cm/sec., 60±7.5cm/sec. and 180±12.5 cm/sec. were 4.19±0.64%, 4.41±1.27%, and 3.98±1.28%, respectively.2. The same tendency was observed in the rates of weight loss of cultivar, Ishikawa harvested at different times. The fruits covered by double layers of polyethylene film (0.05mm) except the bottom area of 3cm in diameter lost their weight by about 0.7% for 8 days. The rate was reduced to approximately one-seventh compared with non-covered one.3. The average rate of weight loss of fruits cured under the wind velocity of 20-25cm/sec. was 2 to 3 times as high as that of fruits stored under a very weak wind (below 5cm/sec.).4. The quality of fruits cured under the wind velocity of 20-180cm/sec. was inferior organoleptically to that of non-cured fruits during storage at 7.5±3.5°C and 90±2.5% relative humidity.The data indicate that the wind velocity of 20cm/sec., or less must be used for the curing of Satsuma mandarins in order to prevent physiological breakdown and decay as little as possible and to keep the fruits in a good quality during storage." @default.
- W4256191505 created "2022-05-12" @default.
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- W4256191505 date "1972-01-01" @default.
- W4256191505 modified "2023-09-26" @default.
- W4256191505 title "Studies on the Postharvest Physiology and Storage of Citrus Fruits" @default.
- W4256191505 doi "https://doi.org/10.2503/jjshs.41.312" @default.
- W4256191505 hasPublicationYear "1972" @default.
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