ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
“Loring” and “Elberta” peaches and “Golden Delicious” apples were irradiated with UV (254nm) to doses of 0.84 × 104 to 40 × 104 erg/mm2 then stored. “Loring” were stored 10 days and “Elberta” 20 days at 12°C. “Golden Delicious” were stored 30 days at 20–25°C in a dark room. Fruit were examined and differences in percentage rot and in physical-chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV-treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV-treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1991.tb00070.x
