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פותח על ידי קלירמאש פתרונות בע"מ -
The fate of sodium 2‐phenylphenate and biphenyl applied to citrus fruit in wax coatings
Year:
1972
Source of publication :
Pesticide Science
Authors :
הלר, חנה
;
.
רייזמן, אנה
;
.
Volume :
3
Co-Authors:
Rajzman, A., Division of Fruit and Vegetable Storage, Volcani Institute of Agricultural Research, Rehovot, Israel
Heller, H., Division of Fruit and Vegetable Storage, Volcani Institute of Agricultural Research, Rehovot, Israel
Facilitators :
From page:
457
To page:
463
(
Total pages:
7
)
Abstract:
The fate of the fungicide in stored citrus fruit treated with wax coatings containing either sodium 2‐phenylphenate (SOPP) or biphenyl was studied. The 2‐phenylphenol content of SOPP—treated fruits was virtually unchanged during storage, was localised in the peel and could not be detected in the vapour phase. The persistence of this fungicide on fruit is in accord with the satisfactory results obtained with SOPP waxes. Biphenyl volatilised from biphenyl‐waxed fruit at rates reflecting the conditions of storage. The volatilisation of biphenyl accounts for the protective action of biphenyl‐waxes and their time limited effect. Copyright © 1972 John Wiley & Sons, Ltd
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/ps.2780030413
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21779
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:46
Scientific Publication
The fate of sodium 2‐phenylphenate and biphenyl applied to citrus fruit in wax coatings
3
Rajzman, A., Division of Fruit and Vegetable Storage, Volcani Institute of Agricultural Research, Rehovot, Israel
Heller, H., Division of Fruit and Vegetable Storage, Volcani Institute of Agricultural Research, Rehovot, Israel
The fate of sodium 2‐phenylphenate and biphenyl applied to citrus fruit in wax coatings
The fate of the fungicide in stored citrus fruit treated with wax coatings containing either sodium 2‐phenylphenate (SOPP) or biphenyl was studied. The 2‐phenylphenol content of SOPP—treated fruits was virtually unchanged during storage, was localised in the peel and could not be detected in the vapour phase. The persistence of this fungicide on fruit is in accord with the satisfactory results obtained with SOPP waxes. Biphenyl volatilised from biphenyl‐waxed fruit at rates reflecting the conditions of storage. The volatilisation of biphenyl accounts for the protective action of biphenyl‐waxes and their time limited effect. Copyright © 1972 John Wiley & Sons, Ltd
Scientific Publication
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