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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Veröffentlicht in:	Forest science and technology Jg. 15; H. 3; S. 159 - 164
Hauptverfasser:	Park, Hyowon, Han, Narae, Kim, Chul-Woo, Lee, Uk
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Seoul Taylor & Francis 03.07.2019 Taylor & Francis Ltd Taylor & Francis Group 한국산림과학회
Schlagworte:	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
Online-Zugang:	Volltext
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