CONTROL OF SUPERFICIAL SCALD ON DANJOU PEARS BY ETHOXYQUIN - EFFECT OF ETHOXYQUIN CONCENTRATION, TIME AND METHOD OF APPLICATION, AND A COMBINED EFFECT WITH CONTROLLED-ATMOSPHERE STORAGE

被引：21

作者：

CHEN, PM ^{[1
]}

VARGA, DM ^{[1
]}

MIELKE, EA ^{[1
]}

FACTEAU, TJ ^{[1
]}

DRAKE, SR ^{[1
]}

机构：

[1] USDA ARS,TREE FRUIT RES LAB,WENATCHEE,WA 98801

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06044.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

‘d'Anjou’ pears (Pyrus communis, L.) without ethoxyquin developed superficial scald upon ripening after 3 months of storage. Ethoxyquin at 1,000 ppm controlled scald for 4 months and did not cause phy‐totoxicity to the fruit. Ethoxyquin at 2,700 ppm controlled scald for 5 months but caused phytotoxicity to the fruit. Fruit drenched with 1,000 ppm ethoxyquin within 2 days after harvest plus an additional line spray of 1,700 ppm ethoxyquin after 1 to 3 months of storage developed minimal scald incidence and did not suffer phytotoxicity after 5 months. Pre‐storage drench of ethoxyquin at 500 ppm to ‘d'Anjou’ fruit was sufficient to control the scald disorder for up to 7 months in a controlled atmosphere (2% O2+ 1% CO2) storage. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：167 / 170

页数：4