EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES
This paper reports a study of the effect of disinfection solution Diox Forte (chlorine dioxide - ClO2) at 0, 10, 20, 40, 80 and 160 ppm on the shelflife of grapes and tomatoes at room temperature and cold store (5oC). The shelflives of grapes and tomatoes were significantly increased when treated wi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Dalat University
2016-09-01
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| Series: | Tạp chí Khoa học Đại học Đà Lạt |
| Subjects: | |
| Online Access: | http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 |
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| Summary: | This paper reports a study of the effect of disinfection solution Diox Forte (chlorine dioxide - ClO2) at 0, 10, 20, 40, 80 and 160 ppm on the shelflife of grapes and tomatoes at room temperature and cold store (5oC). The shelflives of grapes and tomatoes were significantly increased when treated with Diox Forte at 40 ppm for grapes and 10 – 20 ppm for tomatoes. The shelflife of grapes treated with Diox Forte at 40 ppm at room temperature and cold store (5oC) was increased for up to 17 days and 22 days, respectively. Meanwhile, the shelflife of tomato cultivars ‘Rista’ and ‘Triatlon’treated with Diox Forte at 40 ppm was significantly increased by 45 days and 29 days, respectively, compared to those of untreated tomatoes; the shelflife of cultivar ‘Octavio’ treated with Diox Forte at 10 ppm reached a maximum at 46 days, compared to untreated tomatoes; and cultivar ‘Olivade’ did not response to Diox Forte solutions. In the absence of Diox Forte, the shelflife of cultivar ‘Octavio’ was the highest with 40 days, followed by ‘Olivade’ (31 days) and ‘Triatlon’ (25 days) as compared to cultivar ‘Rista’ (24 days). |
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| ISSN: | 0866-787X 0866-787X |