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פותח על ידי קלירמאש פתרונות בע"מ -
The effect of sorbic acid on loss reduction during storage of orange peels
Year:
1989
Authors :
אשבל, גלעד
;
.
וינברג, צבי
;
.
חורב, בתיה
;
.
Volume :
46
Co-Authors:
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Horev, B., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
253
To page:
258
(
Total pages:
6
)
Abstract:
Sorbic acid (SA) at 0·25, 0·5 and 1·0 g kg−1 was applied to fresh orange peels before ensiling in special 18 litre fermentation containers in two separate experiments. The higher two concentrations of sorbic acid were effective in reducing dry matter (DM) loss throughout the ensiling period, up to 90 days. Chemical analysis revealed that SA at the higher concentrations slowed down the fermentation rate, with less water‐soluble carbohydrates (WSC) converted into organic acids and ethanol after 5 days of ensiling. However, after 30 and 90 days of ensiling, similar amounts of lactic acid were found in all silages, but less ethanol and more residual WSC were found in the silage treated with the higher SA concentrations. This indicates a more efficient fermentation pattern in the SA‐treated silages. Microbial examination of the fresh and ensiled peels indicated large numbers of yeasts, the activity of which was probably inhibited by the sorbic acid. Copyright © 1989 John Wiley & Sons, Ltd
Note:
Related Files :
Orange peel storage
sorbic acid
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/jsfa.2740460302
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23427
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:59
Scientific Publication
The effect of sorbic acid on loss reduction during storage of orange peels
46
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Horev, B., Laboratory of Feed Conservation, Department of Grain Storage, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
The effect of sorbic acid on loss reduction during storage of orange peels
Sorbic acid (SA) at 0·25, 0·5 and 1·0 g kg−1 was applied to fresh orange peels before ensiling in special 18 litre fermentation containers in two separate experiments. The higher two concentrations of sorbic acid were effective in reducing dry matter (DM) loss throughout the ensiling period, up to 90 days. Chemical analysis revealed that SA at the higher concentrations slowed down the fermentation rate, with less water‐soluble carbohydrates (WSC) converted into organic acids and ethanol after 5 days of ensiling. However, after 30 and 90 days of ensiling, similar amounts of lactic acid were found in all silages, but less ethanol and more residual WSC were found in the silage treated with the higher SA concentrations. This indicates a more efficient fermentation pattern in the SA‐treated silages. Microbial examination of the fresh and ensiled peels indicated large numbers of yeasts, the activity of which was probably inhibited by the sorbic acid. Copyright © 1989 John Wiley & Sons, Ltd
Scientific Publication
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