Abstract:Hydrothermal treatments are long known curing methods for the improvement of fruits resistance against storage conditions and for controlling fungal pathogens. The optimal conditions of the hydrothermal treatments significantly vary among species and varieties/cultivars. Present research was conducted to measure the storability effect of hot water dipping (HWD). First of all, three different hydrothermal temperatures (45, 50 and 55°C) tested for 3 different HWD durations (3, 4 and 5 min). Hereafter, main studi… Show more
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