ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Recommended chlorine levels for treatment of float-tank water in tomato packinghouses.

Sabaa-Srur, A. U. O.; Brecht, J. K.; Sargent, S. A.; Bartz, J. A.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 337-338 Ref: 2 ref.

1993

บทคัดย่อ

Green tomato fruits (Lycopersicon esculentum) were wounded in four locations (3 mm diameter by 6 mm deep) and immersed for 1 minute in 150 litres of water with the following treatments (n = 20 or 30): zero to 120 ppm free chlorine (from sodium hypochlorite), pH 7 or 8 and water temperature of 25 or 40 deg C. Geotrichum candidum, Rhizopus stolonifer or a mixture of suspensions (G. candidum + R. stolonifer + Erwinia carotovora) was added. Fruits were stored for six days at 25 deg C and examined every two days. In the absence of free chlorine, decay incidence ranged from 62 to 100% for all treatments. For 20 ppm free chlorine and 40 deg C, the incidence of decay from G. candidum was 13% at pH 7, but there was 33% decay at pH 8. For 20 ppm free chlorine and 40 deg C, the incidence of decay 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 40 deg C were better than 25 deg C.