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Use of gamma-irradiation and sulphur dioxide to improve storability of two Syrian grape cultivars (Vitis vinifera).

Author(s) : BACHIR M. al-

Type of article: Article

Summary

The experiment took 2 years. In the first year, the clusters of both cultivars were subjected to one of the following treatments, irradiation with 1.0 kGy of gamma-rays, sulphur dioxide or a combination of both 1.0 kGy of gamma-irradiation and sulphur dioxide. In the second year, clusters of Baladi cultivars were treated with 1.5 kGy of gamma-irradiation, sulphur dioxide, and a combination of 1.5 kGy of gamma-irradiation, sulphur dioxide, and a combination of 1.5 kGy of gamma-irradiation and sulphur dioxide, whereas clusters of Helwani cultivars were treated with 0.5 kGy of gamma-irradiation, sulphur dioxide and a combination of 0.5 kGy of gamma-irradiation and sulphur dioxide. Description of the different treatments is given for two cultivars over a two-year period.

Details

  • Original title: Use of gamma-irradiation and sulphur dioxide to improve storability of two Syrian grape cultivars (Vitis vinifera).
  • Record ID : 2002-1893
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 33 - n. 6
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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