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Acta Horticulturae
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Lichter, A., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Zutahy, Y., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Kaplonov, T., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
The ability of three methods of applying ethanol to prevent storage decay was tested on 'Thompson Seedless' grapes. Ethanol was applied as: (1) a dip in 30% ethanol for 10 sec with air drying before packaging; (2) 4 or 8 ml ethanol per kg grapes in a closed container with a wick inside the container; or (3) 4 or 8 ml ethanol per kg grapes impregnated on paper and placed above the grapes in the package. Grapes were stored for 6 or 8 weeks at 0°C in modified atmosphere packages and assessed after 3 days at 20°C. All application methods controlled decay as well as or better than a SO2-releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of berries was not impaired by any of the ethanol applications. The taste of 'Thompson Seedless' grapes stored for 8 weeks in modified atmosphere storage was affected by CO2 concentrations above 7%. These methods of applying ethanol during storage show promise as an alternative method of preventing storage decay of grapes while maintaining fruit quality.
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תנאי שימוש
Modified ethanol atmosphere to control decay of table grapes
768
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Lichter, A., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Zutahy, Y., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Kaplonov, T., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan, Israel
Modified ethanol atmosphere to control decay of table grapes
The ability of three methods of applying ethanol to prevent storage decay was tested on 'Thompson Seedless' grapes. Ethanol was applied as: (1) a dip in 30% ethanol for 10 sec with air drying before packaging; (2) 4 or 8 ml ethanol per kg grapes in a closed container with a wick inside the container; or (3) 4 or 8 ml ethanol per kg grapes impregnated on paper and placed above the grapes in the package. Grapes were stored for 6 or 8 weeks at 0°C in modified atmosphere packages and assessed after 3 days at 20°C. All application methods controlled decay as well as or better than a SO2-releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of berries was not impaired by any of the ethanol applications. The taste of 'Thompson Seedless' grapes stored for 8 weeks in modified atmosphere storage was affected by CO2 concentrations above 7%. These methods of applying ethanol during storage show promise as an alternative method of preventing storage decay of grapes while maintaining fruit quality.
Scientific Publication
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