EFFECT OF HOT WATER TREATMENT ON REDUCING LOW TEMPERATURE INJURY OF PAPAYA FRUITS

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

Effect of Some Postharvest Treatments on Reducing Chilling Injury of Cucumber Fruits during Cold Storage.

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

Retardation of Chilling Injury Symptoms and Reducing Quality Loss of Cactus Pear Fruits During Cold Storage by Heat Treatments

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

HOT WATER DIP AND PRECONDITIONING TREATMENTS TO REDUCE CHILLING INJURY AND MAINTAIN POST-HARVEST QUALITY OF VALENCIA AND NAVEL ORANGES DURING COLD QUARANTINE

The Effect of Acetaldehyde Vapor and Hot Water Postharvest Treatments on Quality and Reducing Chilling Injury of Persimmon ’Costata’ Fruits

Effect of Ethylene Inhibitors on Regulation of Ripening and Quality of “Fuerte” Avocado Fruits

Application of Postharvest Treatments to Alleviates Chilling Injury and Maintains Quality of Cherry Tomatoes during Cold Storage