Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (<i>Citrus reticulata</i> Blanco cv. Ponkan) during Postharvest Storage

<div>Effects of different combined heat and preservative treatments on the decay rate (a), shelf life (b), weight loss (c), and CCI (d) of Ponkan fruit during storage. “C” represents the concentration of preservative used in production. The error bars represent the standard errors. Letters on columns represent significant differences at the 0.05 level.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (<i>Citrus reticulata</i> Blanco cv. Ponkan) during Postharvest Storage 

Figure 1 | Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulata Blanco cv. Ponkan) during Postharvest Storage 