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Pepper spot of head cabbage in storage.

Il "pepper spot" del cavolo cappuccio in conservazione.

Author(s) : MENNITI A. M., TONINI G.

Type of article: Article

Summary

Cabbages (cultivars Marcanta and Ri Cross) were dipped for 2 minutes in sodium hypochlorite (200 mg/litre) or water, or not dipped (controls) and then stored for up to 126 days at 0 °C, 90-95% relative humidity, in air or in a controlled atmosphere (3% O2 + 5% CO2). Dipping in sodium hypochlorite increased the incidence of pepper spot, indicating a correlation between the disorder and the presence of salts. Dipping in water had a variable effect on pepper spot incidence.

Details

  • Original title: Il "pepper spot" del cavolo cappuccio in conservazione.
  • Record ID : 2000-1976
  • Languages: Italian
  • Source: Colt. protette - vol. 28 - n. 3
  • Publication date: 1999

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