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USE OF FREEZE-DRYING AND ACETONE IMPREGNATION WITH NATURAL AND SYNTHETIC ANTIOXIDANTS TO IMPROVE STORABILITY OF ONION, PEPPER AND PARSLEY SEEDS.

Author(s) : WOODSTOCK L. W.

Type of article: Article

Summary

SEEDS OF ONION, PEPPER AND PARSLEY WERE FREEZE-DRIED AND STORED IN DESICCATORS OVER ZEOLITE FOR 6 TO 9 YEARS AT 294, 261 AND 203 K (21, -12 AND -70 DEG C). IMPREGNATION WITH VITAMIN E AND BUTYLATED HYDROXYTOLUENE IN ACETONE IMPROVED STORABILITY OF PARSLEY AND ONION SEEDS BUT IMPROVEMENTS OVER THAT OBTAINED BY FREEZE-DRYING ALONE WERE MINIMAL. FREEZE-DRYING MARKEDLY IMPROVES THE LONG TERM STORABILITY OF ONION AND PEPPER SEEDS, PARTICULARLY WHEN SEEDS ARE EXPOSED TO 313 K (40 DEG C) OR 294 K (21 DEG C) DURING PART OR ALL OF THE STORAGE PERIOD. POTENTIAL APPLICATIONS OF THE FREEZE-DRYING TECHNIQUEARE DISCUSSED.

Details

  • Original title: USE OF FREEZE-DRYING AND ACETONE IMPREGNATION WITH NATURAL AND SYNTHETIC ANTIOXIDANTS TO IMPROVE STORABILITY OF ONION, PEPPER AND PARSLEY SEEDS.
  • Record ID : 1984-0832
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 108 - n. 5
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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