The effects of vapour phase hydrogen peroxide applications on postharvest decay of grape cv Muskule
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Date
1994
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Journal ISSN
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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.