บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The influence of hot benomyl dips on the appearance of cool stored lychee (Litchi chinensis Sonn.).

Wong, L. S.; Jacobi, K. K.; Giles, J. E.;

Scientia Horticulturae Year: 1991 Vol: 46 Issue: 3-4 Pages: 245-251 Ref: 17 ref.

1991

บทคัดย่อ

The influence of hot benomyl dips on the appearance of cool stored lychee (Litchi chinensis Sonn.).

Fruits of cultivars Tai So, Kwai May Pink and Wai Chee were dipped in hot benomyl (1 g/litre at 48, 50 or 52 deg C) for periods ranging from 0.5 to 18 min. Appearance and disease incidence [unspecified] were assessed after storage at 5 deg for 2 and 4 weeks. Treatments at 48 deg for 1-3 min and at 50 deg for 1-2 min gave the best disease control and most acceptable fruit appearance, with the least skin colour loss. Tai So fruits were the least affected by heat treatment and showed the greatest storage potential. A previous recommendation for cultivar Bengal of benomyl dips at 52 deg for 2 min was found to be unsuitable for the cultivars tested.