Increasing quality and prolonging storage of onion by using heat and HPP (hydrogen peroxide plus) treatments

שלום

עברית

מדריך מקוצר למשתמש מדריך מפורט למשתמש

חפש...

הספר "אוצר וולקני"

אודות

תנאי שימוש

פותח על ידי קלירמאש פתרונות בע"מ -

Increasing quality and prolonging storage of onion by using heat and HPP (hydrogen peroxide plus) treatments

Year: 

2003

Source of publication :

Advances in Horticultural Science

Authors :

אורנשטיין , ג'נטה

;

אפק, עוזי

.

Volume :

Co-Authors: 

Afek, U., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Gilat Experiment Station, Mobile Post Negev 85 280, Israel
Orenstein, J., Dept. Postharvest Sci. Fresh Produce, Agricultural Research Organization, Gilat Experiment Station, Mobile Post Negev 85 280, Israel

From page: 

59

To page: 

61

(

Total pages: 

3

)

Link :

Increasing quality and prolonging storage of onion by using heat and HPP (hydrogen peroxide plus) treatments

Abstract: 

This study examines the effect of Hydrogen Peroxide Plus (HPP) and curing procedure on decay of onion (Allium cepa L.) caused by the fungus Aspergillus niger during storage. Results indicate that rates of spoilage after five months of storage at 22°C and 60% RH for Rio Redondo, Rio Roho, and Hazera 7 cultivars, following combined treatments of curing and HPP, were 7%, 5% and 3% compared to 41%, 29% and 11% in the non-treated control, respectively. Treatments with either curing or HPP, applied singly, had a smaller effect on decay.