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Cited by 3 publications
(4 citation statements)
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“…Bal (2012) reported that 20 min UV-C treatment decreased decay rate in fresh fig 'Bursa Siyahi' compared to the control and 5 min UV-C treatment. Similarly, Usberti and Ferraz (2020) reported that decay rate increased with increasing storage temperature however this increase was inhibited by UV-C treatment in fresh fig cv. Roxa de Valinhos.…”
Section: Resultsmentioning
confidence: 81%
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“…Bal (2012) reported that 20 min UV-C treatment decreased decay rate in fresh fig 'Bursa Siyahi' compared to the control and 5 min UV-C treatment. Similarly, Usberti and Ferraz (2020) reported that decay rate increased with increasing storage temperature however this increase was inhibited by UV-C treatment in fresh fig cv. Roxa de Valinhos.…”
Section: Resultsmentioning
confidence: 81%
“…The effect of UV-C treatment was not significant at the end of the shelf-life ( Unmarketable product rate increased after 14-day storage and it reached up to 30% after 21-day cold storage plus 3 days storage at 20 °C. No UV-C damage was detected during storage and shelf-life condition however Usberti and Ferraz, (2020) reported that 4.01 kJ/m 2 UV-C treatment showed more wilting and stains than the lower doses. This difference between findings can be explained by the variety differences, maturity stages and height of the UV-C lamp.…”
Section: Resultsmentioning
confidence: 90%
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“…These differences may be due to the degree of ripeness, species and variety, as fruit ripening produces softening, characterized by changes in pulp texture during storage, attributed to the degradation of the structures of the primary cell wall and middle lamella, which are influenced by degradative enzymes such as polygalacturonase, pectinesterase, and cellulose [47,48]. In addition, UV-C radiation in the range from 0.7 to 4.0 kJ m -2 on figs displayed neither speeding up nor delay effects from its ripening [49].…”
Section: Grape Texture Assessmentmentioning
confidence: 97%