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INFLUENCE OF SULFUR DIOXIDE GENERATORS ON RED RASPBERRY QUALITY DURING POSTHARVEST STORAGE.

Author(s) : SPAYD S. E., NORTON R. A., HAYRYNEN L. D.

Type of article: Article

Summary

RED RASPBERRIES WERE HELD AT 277, 287 AND 298 K (4, 14 AND 25 DEG C) FOR UP TO 12 DAYS USING TWO TYPES OF SO2 GENERATING PADS. VISUAL MOULD RATINGS WERE LOWER FOR FRUITS HELD WITH EITHER SO2 GENERATOR, BUT HOWARD MOULD COUNT DID NOT DIFFER BETWEEN THE GENERATORS AND THE CONTROL FRUIT. FRUIT STORED WITH THE GENERATORS WERE BRIGHTER AND REDDER IN COLOUR THAN CONTROLS WHEN STORED AT 277 K . USE OF SO2 GENERATORS IS NOT RECOMMENDED FOR FRESH MARKET FRUIT OR NONHEAT TREATED PROCESSING FRUIT DUE TO THE BLEACHING AND DUE TO SO2 RESIDUES IN THE FRUIT.

Details

  • Original title: INFLUENCE OF SULFUR DIOXIDE GENERATORS ON RED RASPBERRY QUALITY DURING POSTHARVEST STORAGE.
  • Record ID : 1985-1094
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 4; 1984.07-08; 1067-1069; 1074; 3 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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