The present study investigated the influence of a hot water dip (HWD) for 2 min at 50° C, a
standard and effective treatment for postharvest decay control of citrus fruit, on the nutritional …

Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot
air (70 and 80° C), and vacuum (70 and 80° C with 100 and 300 mbar) to determine drying …

A seven flavonoids in hot water extract of immature kumquat (Citrus japonica var. margarita)
were identified and quantified (mg/100 g fresh fruit): 3′, 5′-di-C-β-glucopyranosylphloretin …

The influence of hot water dips (50, 52 and 54℃ for 3 min) on fruit quality, phenolic
compounds and antioxidant capacity of Satsuma mandarin during 60 days' storage at 10℃ …

This study was conducted to investigate the effects of different temperature treatments on
kumquat fruit development and qualities. Kumquat trees were placed in growth chambers at …

Abstract Changes in antioxidant activities, phenolic contents, cyclic nucleotides, and
volatiles of jujube after dehydration using freeze-drying (FD), air drying (AD), sun drying …

The physicochemical and antioxidant properties of whole hihatsumodoki (Piper retrofractum
Vahl) pepper fruits were evaluated before and after solar‐and oven‐drying. Desirable dry …

The study aimed to assess the effects of pre-harvest gibberellic acid (GA3) and Parka
applications on fruit quality and bioactive components of jujube (Ziziphus jujuba Mill. cv.'Li') …

The objective of this work was to study the bioactive properties of kumquat fruit (Citrus
japonica thumb) peel. The mineral composition (ICP-MS), phenolic and flavonoid contents …

Solar drying increases the quality and shelf life of the food product. In this study, three drying
methods (solar, hot air, and sun drying) were used to evaluate the physicochemical …