Postharvest Calcium Chloride Dips of Whole Tomato Fruit Reduce Postharvest Decay
نویسندگان
چکیده
منابع مشابه
effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولControl of postharvest decay of citrus fruit with calcium polysulfide
Incidence of green mold of citrus, caused by Penicillium digitatum, was reduced by 80% or more by the immersion of lemons or oranges for 1–4 min in warm (40.6–43.3°C) ‘liquid lime-sulfur’ (LLS) solution that contained 0.75% (wt vol) calcium polysulfide. The incidence of sour rot, caused by Geotrichum citri-aurantii, was reduced 35–70% by this treatment. LLS was similar in effectiveness to other...
متن کاملFumigation of Fruit with Acetic Acid to Prevent Postharvest Decay
Acetic acid (AA) as a vapor at low concentrations was effective in preventing fruit decay by postharvest fungi. Fumigation with 2.7 or 5.4 mg AA/liter in air at 2 and 20C reduced germination of Botrytis cinerea Pers. and Penicillium expansum Link conidia to zero after they had been dried on 0.5-cm square pieces of dialysis tubing. Decay of ‘Golden Delicious’, ‘Red Delicious’, and ‘Spartan’ appl...
متن کاملPostharvest Life of Cut Gerbera (Gerbera jamesonii) as Affected by Nano-silver Particles and Calcium Chloride
The purpose of this study was to evaluate the effects of Nano-silver (NS), calcium chloride (CaCl2) and their combinations on Gerbera jamesonii ‘Carambole’ cut flowers. The experiment was conducted as a completely randomized design (CRD) with 10 treatments and four replications, with three flowers in each replication. Treatments consisted of 5 mg L-1 NS, 1% and 2% CaCl2, 5 mg L-1 NS+ 1% CaCl2, ...
متن کاملPostharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip- Times
The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride tr...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: HortScience
سال: 2004
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.39.4.806e