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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 :
Afek, Uzi
;
.
Orenstein, Janeta
;
.
Volume :
17
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
Facilitators :
From page:
59
To page:
61
(
Total pages:
3
)
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.
Note:
Related Files :
Allium
Allium cepa
Allium cepa L.
Aspergillus
Aspergillus niger
Decay
fungi
HPP
onion
Storage
Show More
Related Content
More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21522
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
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Scientific Publication
Increasing quality and prolonging storage of onion by using heat and HPP (hydrogen peroxide plus) treatments
17
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
Increasing quality and prolonging storage of onion by using heat and HPP (hydrogen peroxide plus) treatments
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.
Scientific Publication
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