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Pesticide Science
Rajzman, A., The Volcani Institute of Agricultural Research, Division of Fruit & Vegetable Storage, Rehovot, Israel
Apelbaum, A., The Volcani Institute of Agricultural Research, Division of Fruit & Vegetable Storage, Rehovot, Israel
The treatment conditions for reducing the incidence of rot in stored citrus fruit with sodium o‐phenylphenate (SOPP) foam and the possibility of improving the efficiency of the treatment were examined. Marked differences were noted among different packing houses with regard to ambient temperature temperature of the fruit surface, duration of treatment, SOPP content and pH of the solution, quantities of foam and of SOPP dispersed on the fruit, and between the o‐phenylphenol (OPP) residues in fruit treated simultaneously. It should be possible to prolong the duration of treatment without increasing the OPP residues in the fruit above the tolerance limits of 10 ppm OPP in the whole fruit and without causing injury to the fruit. Copyright © 1970 John Wiley & Sons, Ltd
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הספר "אוצר וולקני"
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תנאי שימוש
Treatment of citrus fruit with sodium o‐phenylphenate foam
1
Rajzman, A., The Volcani Institute of Agricultural Research, Division of Fruit & Vegetable Storage, Rehovot, Israel
Apelbaum, A., The Volcani Institute of Agricultural Research, Division of Fruit & Vegetable Storage, Rehovot, Israel
Treatment of citrus fruit with sodium o‐phenylphenate foam
The treatment conditions for reducing the incidence of rot in stored citrus fruit with sodium o‐phenylphenate (SOPP) foam and the possibility of improving the efficiency of the treatment were examined. Marked differences were noted among different packing houses with regard to ambient temperature temperature of the fruit surface, duration of treatment, SOPP content and pH of the solution, quantities of foam and of SOPP dispersed on the fruit, and between the o‐phenylphenol (OPP) residues in fruit treated simultaneously. It should be possible to prolong the duration of treatment without increasing the OPP residues in the fruit above the tolerance limits of 10 ppm OPP in the whole fruit and without causing injury to the fruit. Copyright © 1970 John Wiley & Sons, Ltd
Scientific Publication
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