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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| Format: | Article |
| Language: | English |
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Dalat University
2016-09-01
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| Series: | Tạp chí Khoa học Đại học Đà Lạt |
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| Online Access: | http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 |
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| author | Cao Đình Dũng Nguyễn Xuân Hiểu Trương Văn Đức Lê Dũng Hà Bích Ngọc Peter De Steur Lê Ngọc Lan Nguyễn Thùy Quý Tú |
| author_facet | Cao Đình Dũng Nguyễn Xuân Hiểu Trương Văn Đức Lê Dũng Hà Bích Ngọc Peter De Steur Lê Ngọc Lan Nguyễn Thùy Quý Tú |
| author_sort | Cao Đình Dũng |
| collection | DOAJ |
| description | 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). |
| format | Article |
| id | doaj-art-da1ce1b372914377ad468f5f029a6477 |
| institution | Kabale University |
| issn | 0866-787X 0866-787X |
| language | English |
| publishDate | 2016-09-01 |
| publisher | Dalat University |
| record_format | Article |
| series | Tạp chí Khoa học Đại học Đà Lạt |
| spelling | doaj-art-da1ce1b372914377ad468f5f029a64772025-02-02T18:13:59ZengDalat UniversityTạp chí Khoa học Đại học Đà Lạt0866-787X0866-787X2016-09-016332433710.37569/DalatUniversity.6.3.77(2016)33EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOESCao Đình Dũng0Nguyễn Xuân Hiểu1Trương Văn Đức2Lê Dũng3Hà Bích Ngọc4Peter De Steur5Lê Ngọc Lan6Nguyễn Thùy Quý Tú7Potato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern VietnamPotato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern VietnamPotato, Vegetable and Flower Research Center, Institute of Agricultural Science for Sounthern VietnamThe Faculty of Agriculture and Forestry, Dalat UniversityThe Faculty of Agriculture and Forestry, Dalat UniversityEast Flanders ProvinceVietnam Academy of Agricultural SciencesLamdong Agricultural and Rural Development DepartmentThis 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).http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77clo2cold storagediox fortegrapesroom temperaturetomatoes |
| spellingShingle | Cao Đình Dũng Nguyễn Xuân Hiểu Trương Văn Đức Lê Dũng Hà Bích Ngọc Peter De Steur Lê Ngọc Lan Nguyễn Thùy Quý Tú EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES Tạp chí Khoa học Đại học Đà Lạt clo2 cold storage diox forte grapes room temperature tomatoes |
| title | EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_full | EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_fullStr | EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_full_unstemmed | EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_short | EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_sort | effect of disinfection solution diox forte chlorine dioxide clo2 on prolonging shelflife of grapes and tomatoes |
| topic | clo2 cold storage diox forte grapes room temperature tomatoes |
| url | http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 |
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