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Scald is a common postharvest physiological disorder that can be prevented by use of antioxidants like diphenylamine and ethoxyquine. These additives are no longer acceptable. New products that are more food friendly have to be tested. The paper presents two novel treatments, with ethyl-alcohol and with prestorage heating.
Details
- Original title: Integrated treatments for apple superficial scald prevention.
- Record ID : 2001-1420
- Languages: English
- Source: Agri-food quality II: quality management of fruits and vegetables.
- Publication date: 1998/04/22
- Document available for consultation in the library of the IIR headquarters only.
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Scald prevention and reduction of alpha-farnese...
- Author(s) : WHITAKER B. D., SOLOMOS T.
- Date : 1997/07/13
- Languages : English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
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Control of apple superficial scald.
- Author(s) : SIMCIC M., VIDRIH R., HRIBAR J., PLESTENJAK A.
- Date : 1993/04/22
- Languages : English
- Source: The post-harvest treatment of fruit and vegetables. Controlled atmosphere storage of fruit and vegetables. Proceedings COST 94.
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Evaluation of the efficiency of natural antioxi...
- Author(s) : CALVO G., SALVADOR M. E.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
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THE ETIOLOGY OF APPLE COMMON SCALD.
- Author(s) : PRATELLA G. C., GALLERANI G.
- Date : 1989/07/09
- Languages : English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Formats : PDF
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A non-linear dynamical prediction model for sup...
- Author(s) : BRUYN J. N. de, LOURENS A. F.
- Date : 1999/03
- Languages : English
- Source: Proceedings of the International Symposium on effect of preharvest and postharvest factors on storage of fruit.
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