INFLUENCE OF INTERMITTENT WARMING ON REDUCING CHILLING INJURY AND KEEPING QUALITY OF ‘VALENCIA” . EXPORT ORANGES

EFFECT OF HOT WATER DIP TREATMENTS ON REDUCING CHILLING INJURY AND DECAY AND KEEPING QUALITY OF NON-ASTRINGENT CHOCOLATE PERSIMMONS DURING COLD STORAGE

REDUCING CHILLING INJURIES OF PONKAN TANGARINE FRUITS DURING DISINFESTATION WITH COLD QUARANTINE TREATMENT BY USING SOME HEAT WATER TREATMENTS AND IMAZYLIL

HOT AIR AND SALICYLIC ACID POSTHARVEST TREATMENTS ALTERNATIVE TO FUNGICIDE IN NAVEL ORANGES DURING SHELF LIFE

Extending Shelf Life and Maintaining Quality of Valencia Oranges by Some Safe Eco-friendly Treatments

Pre-storage Application of Antioxidant Alleviates Chilling Injury and Maintains Quality of Valencia Orange Fruits Stored at Low Temperature

SAFE POSTHARVEST TREATMENTS FOR MAINTAINING OLINDA ORANGE FRUITS QUALITY DURING MARKETING LIFE

EFFECT OF VAPOR GARD AND CALCIUM CHLORIDE TREATMENTS ON KEEPING QUALITY OF NAVEL ORANGES AT DIFFERENT STORAGE TEMPERATURES

Pre and Post-Harvest Treatments to Improve Ponkan Mandarin Fruits Quality 1. Maintaining Fruit Quality during Cold Storage

EFFECT OF POSTHARVEST TREATMENTS WITH SALICYLIC ACID AND CHITO-CARE ON NAVEL ORANGE FRUITS QUALITY AND STORABILITY COMPARED WITH THE COMMERCIAL POSTHARVEST FUNGICIDE TREATMENT