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CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT USING AN ULTRAVIOLET SCRUBBER TO REMOVE ETHYLENE.

Author(s) : SHORTER A. J., SCOTT K. J.

Type of article: Article

Summary

TWO PLASTIC TENTS WERE ERECTED IN A ROOM MAINTAINED AT 273 K (0 DEG C). ONE GASTIGHT TENT WAS FITTED WITH THE UV SCRUBBER, A QUANTITY OF DEHYDRATED LIME TO CONTROL CARBON DIOXIDE CONCENTRATIONS AND A NITROGEN GAS FEED TO LOWER THE OXYGEN LEVEL. THE SECOND UNSEALED TENT, CONTAINING THE CONTROL FRUIT SAMPLES, WAS MAINTAINED AT A HIGH RELATIVE HUMIDITY. THE UV SCRUBBER IMPROVES FRUIT QUALITY AND EXTENDS STORAGE DURATIONS. OPERATING THE SCRUBBER FOR 2 HOURS A DAY REQUIRES ONLY 0.22 KILOWATTHOUR.

Details

  • Original title: CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT USING AN ULTRAVIOLET SCRUBBER TO REMOVE ETHYLENE.
  • Record ID : 1989-0138
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 47 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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