Chlorine dioxide gas treatment improves the quality of hardy kiwifruit (Actinidia arguta) during storage

The effects of gaseous chlorine dioxide fumigation treatment on the quality of Actinidia arguta "Daebo," a hardy kiwifruit, were investigated. Hardy kiwifruit was fumigated with 30 mg L −1 chlorine dioxide gas for 30 min and stored at 2 °C for 5 weeks. Fruit firmness rapidly decreased the...

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Vydané v:	Forest science and technology Ročník 15; číslo 3; s. 159 - 164
Hlavní autori:	Park, Hyowon, Han, Narae, Kim, Chul-Woo, Lee, Uk
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Seoul Taylor & Francis 03.07.2019 Taylor & Francis Ltd Taylor & Francis Group 한국산림과학회
Predmet:	Acidity Actinidia Actinidia arguta Chlorine Chlorine dioxide Cold storage Firmness fruit quality Fruits Fumigation hardy kiwifruit Kiwifruit Microorganisms Ripening shelf life Solids storage temperature storage time titratable acidity total soluble solids 임학
ISSN:	2158-0103, 2158-0715, 2158-0715
On-line prístup:	Získať plný text
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