บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of hot benomyl and cold prochloraz on the external appearance of lychee (Litchi chinensis) during storage.

Wong, L. S.; Jacobi, K. K.; Peacock, B. C.;

Singapore Journal of Primary Industries Year: 1990 Vol: 18 Issue: 1 Pages: 15-17 Ref: 5 ref.

1990

บทคัดย่อ

Effects of hot benomyl and cold prochloraz on the external appearance of lychee (Litchi chinensis) during storage.

Lychees cv. Wai Chee were dipped in benomyl (Benlate 50% w.p.) at 1 g/litre at 52 deg C for 2 min or in prochloraz at 0.55 ml/litre at ambient temperature for 30 s. One sample was left untreated as a control. Fruits were stored in plastic punnets overwrapped with film at 5 deg C. Benomyl-treated fruits showed unacceptable browning after 2 weeks of storage. Untreated and prochloraz-dipped fruits maintained reasonably good appearance after 5 weeks of storage. It is suggested that careful handling of the fruit could enhance the shelf life of lychees.