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Treatment of citrus fruit with sodium o‐phenylphenate foam
Year:
1970
Source of publication :
Pesticide Science
Authors :
Apelbaum, Akiva
;
.
Rajzman, Anna
;
.
Volume :
1
Co-Authors:
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
Facilitators :
From page:
59
To page:
62
(
Total pages:
4
)
Abstract:
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
Note:
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More details
DOI :
10.1002/ps.2780010205
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28747
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
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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