Articles
THE EFFECTS OF VAPOUR PHASE HYDROGEN PEROXIDE APPLICATIONS ON POSTHARVEST DECAY OF GRAPE CV. MUSKULE
Article number
368_92
Pages
777 – 785
Language
Abstract
Different hydrogen peroxide vapour applications were tested to decrease the spoilage after harvest and especially during storage, and to present a high quality product to the market for a longer time.
Liquid hydrogen peroxide at 30–35 % concentration was applied for 5, 10, 15 and 20 minutes after vaporizing at 30, 40 and 60 °C. The grapes were stored for 3 months in cold rooms at 0 ± 1 °C, immediately after harvest.
At the end of 3 months’ storage, 10 and 20 minute-applications of 40 °C vaporized hydrogen peroxide and 5 and 10 minutes applications of 60 °C vaporized hydrogen peroxide gave better results with respect to decrease in microorganisms compared with other applications.
In addition, when taste and appearance were considered, a 20 minute application of 40 °C vaporized hydrogen peroxide gave better results than the others in grapes stored for 3 months.
Liquid hydrogen peroxide at 30–35 % concentration was applied for 5, 10, 15 and 20 minutes after vaporizing at 30, 40 and 60 °C. The grapes were stored for 3 months in cold rooms at 0 ± 1 °C, immediately after harvest.
At the end of 3 months’ storage, 10 and 20 minute-applications of 40 °C vaporized hydrogen peroxide and 5 and 10 minutes applications of 60 °C vaporized hydrogen peroxide gave better results with respect to decrease in microorganisms compared with other applications.
In addition, when taste and appearance were considered, a 20 minute application of 40 °C vaporized hydrogen peroxide gave better results than the others in grapes stored for 3 months.
Authors
A. Eris, R. Türk, C. Türkben, Ö.U. Çopur
Keywords
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