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Effets des applications de CaCI2 sur la qualité d'entreposage des ramboutans.

CaCl2 applications on storage quality of rambutans.

Auteurs : WONGS-AREE C., KANLAYANARAT S.

Résumé

In the paper, rambutan fruit were dipped in 0, 0.1, 1, and 4% CaCl2 for 5 minutes and then stored at 13°C with 90-95% relative humidity. Fruit dipped in 4% CaCl2 developed burning at the tip of the spintern after 4 days, while the rest had 10 days of storage life. Low concentrations of CaCl2 treatments exhibited a positive trend to maintain the spintern and fruit quality. CaCl2 was found to retard the growth of latent infections of Collectotrichum sp., Gliocephalotrichum sp., and Botryodiplodia sp.

Détails

  • Titre original : CaCl2 applications on storage quality of rambutans.
  • Identifiant de la fiche : 2006-2477
  • Langues : Anglais
  • Source : Proceedings of the International Conference Postharvest Unlimited Downunder 2004.
  • Date d'édition : 07/2005

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