The effects of vapour phase hydrogen peroxide applications on postharvest decay of grape cv Muskule
Date
1994
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
International Society Horticultural Science
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.
Description
Keywords
Agriculture, Food science & technology, Peroxide vapor, Post-harvest, Harvest
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.