Journal of Biological Sciences
Volume 1 (1), 13-16, 2001
Effect of Curing and Packaging on Damaged Citrus Fruit Quality
Muhammad Akram Tariq, Faqir Muhammad Tahir, Ali Asghar Asi and M. Aslam Pervez
Sealing and curing was found favourable to maintain the fruit quality and to extend its shelf life upto 6-7 weeks. The treatments also helped in healing and inhibited softening. Higher O2 and lower CO2 contents were found in sealed-cured fruit bags. The combined treatment (sealing + curing + washing) was found more effective than individual treatments.
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How to cite this article:
Muhammad Akram Tariq, Faqir Muhammad Tahir, Ali Asghar Asi and M. Aslam Pervez, 2001. Effect of Curing and Packaging on Damaged Citrus Fruit Quality. Journal of Biological Sciences, 1: 13-16.
DOI: 10.3923/jbs.2001.13.16
URL: https://ansinet.com/abstract.php?doi=jbs.2001.13.16