Articles
RECOMMENDED CHLORINE LEVELS FOR TREATMENT OF FLOAT-TANK WATER IN TOMATO PACKINGHOUSES.
Article number
343_81
Pages
337 – 338
Language
Abstract
Green tomato fruits (Lycopersicon esculentum, Mill) were wounded in four locations (3 mm diameter by 6 mm deep) and immersed for 1 minute in 150 liters of water with the following treatments (n=20 or 30): zero to 120 ppm free chlorine (FC) (source: sodium hypochlorite), pH 7 or 8 and water temperature of 25 or 40C. Geotrichum candidum, Rhizopus stolonifer or a mixture of suspensions (G. candidum + R. stolonizer + Erwinia carotovora) was added.
Fruits were stored for six days at 25 and examined every two days.
In the absence of FC, decay incidence ranged from 62 to 100% for all treatments.
When FC was 20 ppm and 40C, decay incidence from G. candidum was 13% at pH 7, but there was 33% decay at pH 8. When FC was 20 ppm and 40C, decay incidence from R. stolonifer was 60% at pH 7, but there was 87% decay at pH 8. The water temperature also influenced decay incidence, the treatments at 40C were better than 25C.
Fruits were stored for six days at 25 and examined every two days.
In the absence of FC, decay incidence ranged from 62 to 100% for all treatments.
When FC was 20 ppm and 40C, decay incidence from G. candidum was 13% at pH 7, but there was 33% decay at pH 8. When FC was 20 ppm and 40C, decay incidence from R. stolonifer was 60% at pH 7, but there was 87% decay at pH 8. The water temperature also influenced decay incidence, the treatments at 40C were better than 25C.
Publication
Authors
A.U.O. Sabaa-Srur, J.K. Brecht, S.A. Sargent, J.A. Bartz
Keywords
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