Please use this identifier to cite or link to this item:
|Title:||The effects of vapour phase hydrogen peroxide applications on postharvest decay of grape cv Muskule|
|Authors:||Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.|
Çopur, O. U.
Food science & technology
|Publisher:||International Society Horticultural Science|
|Citation:||Eriş, A. vd. (1994). ''The effects of vapour phase hydrogen peroxide applications on postharvest decay of grape cv Muskule''. International Symposium on Postharvest Treatment of Horticultural Crops, I-II(368), 777-785.|
|Abstract:||Different hydrogen peroxide vapour applications were tested to decrease the spoilage after harvest and especially during storage, and to present a high quality product to the market for a longer time. Liquid hydrogen peroxide at 30–35 % concentration was applied for 5, 10, 15 and 20 minutes after vaporizing at 30, 40 and 60 °C. The grapes were stored for 3 months in cold rooms at 0 ± 1 °C, immediately after harvest. At the end of 3 months' storage, 10 and 20 minute-applications of 40 °C vaporized hydrogen peroxide and 5 and 10 minutes applications of 60 °C vaporized hydrogen peroxide gave better results with respect to decrease in microorganisms compared with other applications. In addition, when taste and appearance were considered, a 20 minute application of 40 °C vaporized hydrogen peroxide gave better results than the others in grapes stored for 3 months.|
|Appears in Collections:||Web of Science|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.