บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of Synergolux treatment on vegetables during storage.

Mednyanszky, Zs.; Szabo, A. S.; Simon, J.;

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 281-284 Ref: 8 ref.

1994

บทคัดย่อ

Effect of Synergolux treatment on vegetables during storage.

ABSTRACT :

 

SYNERGOLUX (SYN) is a technique for disinfecting, preserving and sterilizing products in the food preservation, food processing and food storage industries, using ultraviolet light and ozone gas. Sweet pepper and tomato fruits were exposed to SYN for 15, 30 or 60 s and then stored at 10-15 deg C for 20 days. Treatment with SYN significantly reduced weight loss in peppers during the first 10 days of storage but after 10 days the treatment effects disappeared. With tomatoes, after 20 days the control fruits were completely decayed whereas some treated fruits were suitable for consumption. SYN reduced the level of pectinmethylesterase [pectinesterase] activity in tomatoes compared with the control fruits.