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Afek, U., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
Orenstein, J., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
Nuriel, E., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
A new fogger - the Tabor Atomizer System - features unique atomizers, based on compressed air and water. The droplets produced have a very small mass (less than 10 m) and behave like a dry cloud, producing 96%-98% relative humidity (RH) without depositing free water on the tubers. After 6 months of storage at 10 C, with 96%-98% RH applied with the Tabor Atomizer System (room A), 92%-94% applied with a spin-disk humidifier (room B), and 82%-86% with no added humidity (room C), the weight losses for stored potatoes were 2%, 7%, and 12%, respectively. The firmness of the tubers expressed as newtons (N) required to penetrate the tubers before storage and after 6 months in room A, B, or C was 76, 74, 68, or 63 N, respectively.
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Using the Tabor Atomizer System to maintain weight and firmness in stored potato tubers
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Afek, U., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
Orenstein, J., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
Nuriel, E., Department of Postharvest Science of Fresh Produce, Gilat Experiment Station, ARO, The Volcani Center, 285-280 Mobile Post Negev, Israel
Using the Tabor Atomizer System to maintain weight and firmness in stored potato tubers
A new fogger - the Tabor Atomizer System - features unique atomizers, based on compressed air and water. The droplets produced have a very small mass (less than 10 m) and behave like a dry cloud, producing 96%-98% relative humidity (RH) without depositing free water on the tubers. After 6 months of storage at 10 C, with 96%-98% RH applied with the Tabor Atomizer System (room A), 92%-94% applied with a spin-disk humidifier (room B), and 82%-86% with no added humidity (room C), the weight losses for stored potatoes were 2%, 7%, and 12%, respectively. The firmness of the tubers expressed as newtons (N) required to penetrate the tubers before storage and after 6 months in room A, B, or C was 76, 74, 68, or 63 N, respectively.
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