Show simple item record

dc.contributor.advisorSalvador, Alejandra
dc.contributor.authorSdiri, Sawsen
dc.date.accessioned2021-09-03T07:45:56Z
dc.date.available2021-09-03T07:45:56Z
dc.date.issued2013es
dc.identifier.citationSdiri, S. (2013). Mejora de la Tecnología de desverdización de cítricos y aptitud a la frigoconservación de nuevas variedades. Estudios sobre parámetros de calidad y composición nutricional [Tesis doctoral no publicada]. Universitat Politècnica de València.es
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7598
dc.description.abstractCitrus fruits are attractive fruits sought after by consumers overall the world for their unique taste, flavor, eating quality and health benefits. After harvest, fresh citrus fruit need to be manipulated at different stages with postharvest treatments before reaching consumers. Degreening process, by exposing fruit to ethylene, is a postharvest treatment, commonly used to accelerate external color change of citrus fruit since in the Mediterranean area early-season citrus fruit are harvested when fruit reach acceptable internal maturity standards for marketing while their external peel color is still green. Nevertheless, the application of ethylene during degreening treatment, besides the desirable color change, can induce physiological disorders related to peel and calyx senescence (browning and dropping). One objective of the present Thesis was to study different postharvest treatments to improve quality of early-season citrus fruit submitted to degreening treatment. The application of degreening treatments combining periods without ethylene exposure with other with ethylene application significantly reduced the calyx alterations associated with this treatment without affecting the external color evolution. The postharvest application of HFCalibra®, a growth regulator, also decreased the calyx alteration incidence in all assayed varieties; the higher the doses applied, the lower percentage of fruit with calyx alterations symptom.es
dc.language.isoenes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectTriploid mandarinses
dc.subjectI.V.I.A.es
dc.subjectNutritional compositiones
dc.subjectChilling injurieses
dc.titleMejora de la Tecnología de desverdización de cítricos y aptitud a la frigoconservación de nuevas variedades. Estudios sobre parámetros de calidad y composición nutricionales
dc.typedoctoralThesises
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.contributor.institutionUniversitat Politècnica de València. Departamento de tecnología de alimentoses
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.page.final371es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisF30 Plant genetics and breedinges
dc.subject.agrisF60 Plant physiology and biochemistryes
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrisQ01 Food science and technologyes
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisQ04 Food compositiones
dc.subject.agrovocCitruses
dc.subject.agrovocPostharvest activitieses
dc.subject.agrovocDegreeninges
dc.subject.agrovocEthylenees
dc.subject.agrovocCold storagees
dc.subject.agrovocAscorbic acides
dc.subject.agrovocPhysicochemical propertieses


Files in this item

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España