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 combined heat and preservative treatments on the epiphytic microbial population of Ponkan fruit during storage. “C” represents the concentration of preservative used in production. The error bars represent the standard errors. Three repetitions were used in this analysis.</div>

Journal of Food Quality

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Figure 2: Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (<i>Citrus reticulata</i> Blanco cv. Ponkan) during Postharvest Storage 

Figure 2 | Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulata Blanco cv. Ponkan) during Postharvest Storage 