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EFFECT OF HIGH CARBON DIOXIDE TREATMENTS ON THE STORAGE OF KIWIFRUIT.

EFFET DES TRAITEMENTS INTERMITTENTS AU DIOXYDE DE CARBONE SUR LA CONSERVATION DU KIWI.

Author(s) : MORAS P., et al.

Summary

THE AUTHOR COMPARED CONTROLLED ATMOSPHERE AND DIFFERENT LEVELS AND SEQUENCES OF CARBON DIOXIDE/AIR APPLICATION DURING STORAGE AT 0 DEG C (5-6 MONTHS) ON FIRMNESS, ORGANOLEPTIC PROPERTY AND ROT DEVELOPMENT (BOTRYTIS). A 15% CARBON DIOXIDE LEVEL APPLIED 2 TIMES PER MONTH OR 1 TIME PER MONTH FOLLOWED BY AIR DELAYS THE SOFTENING OF FRUITS, DECREASES ROT INJURY.

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Details

  • Original title: EFFET DES TRAITEMENTS INTERMITTENTS AU DIOXYDE DE CARBONE SUR LA CONSERVATION DU KIWI.
  • Record ID : 1992-2300
  • Languages: French
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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