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KEEPING QUALITIES OF AND APPLES TREATED WITH CALCIUM CHLORIDE, SCALD INHIBITORS, AND OTHER CHEMICALS.

Author(s) : HARDENBURG R. E., ANDERSON R. E.

Type of article: Article

Summary

STAYMAN APPLES DIPPED IN 4% CALCIUM CHLORIDE WERE FIRMER AFTER 5-6 MONTHS STORAGE IN AIR AT 273 K (0 DEG C) AND DEVELOPED LESS SENESCENT BREAKDOWN THAN UNTREATED FRUIT. < STAYMAN> STORED 5 OR 6 MONTHS IN CA AT 273 K WERE 1.5 KG FIRMER THAN AIR-STORED FRUIT. DIPPING APPLES IN CALCIUM CHLORIDE PRIOR TO CA STORAGE PROVIDED LITTLE ADDITIONAL BENEFIT. LIQUID CONCENTRATE FORMULATIONS OF DIPHENYLAMINE (DPA) AND ETHOXYQUIN USED ALONE OR IN COMBINATION WITH 4% CALCIUM CHLORIDE GAVE EXCELLENT SCALD CONTROL ON STORED 5 OR 6 MONTHS AT 273 K + 6 DAYS AT 293 K (20 DEG C), BUT GAVE POOR SCALD CONTROL FOR PICKED EARLY TO MIDSEASON. WHEN CALCIUM CHLORIDE WAS CONTAMINATED WITH PENICILLIUM EXPANSUM SPORES, VACUUM INFILTRATING OF THE SOLUTION GREATLY INCREASED DECAY OF BOTH AND < STAYMAN>.

Details

  • Original title: KEEPING QUALITIES OF AND APPLES TREATED WITH CALCIUM CHLORIDE, SCALD INHIBITORS, AND OTHER CHEMICALS.
  • Record ID : 1982-1949
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 106 - n. 6
  • Publication date: 1981/11
  • Document available for consultation in the library of the IIR headquarters only.

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