文章基本信息

标题：EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES
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作者：Cao Dinh Dung ; Nguyen Xuan Hieu ; Truong Van Duc 等
期刊名称：Tạp chí Khoa học Đại học Đà Lạt
印刷版ISSN：0866-787X
出版年度：2016
卷号：6
期号：3
页码：324-337
语种：English
出版社：Dalat University
摘要：This paper reports a study of the effect of disinfection solution Diox Forte (chlorine dioxide - ClO2) at 0,10,20,40,80 and 160 ppm on the shelflife of grapes and tomatoes at room temperature and cold store (5oC). The shelflives of grapes and tomatoes were significantly increased when treated with Diox Forte at 40 ppm for grapes and 10 – 20 ppm for tomatoes. The shelflife of grapes treated with Diox Forte at 40 ppm at room temperature and cold store (5oC) was increased for up to 17 days and 22 days,respectively. Meanwhile, the shelflife of tomato cultivars ‘Rista’ and ‘Triatlon’treated with Diox Forte at 40 ppm was significantly increased by 45 days and 29 days,respectively,compared to those of untreated tomatoes;the shelflife of cultivar ‘Octavio’ treated with Diox Forte at 10 ppm reached a maximum at 46 days,compared to untreated tomatoes;and cultivar ‘Olivade’ did not response to Diox Forte solutions. In the absence of Diox Forte,the shelflife of cultivar ‘Octavio’ was the highest with 40 days,followed by ‘Olivade’ (31 days) and ‘Triatlon’ (25 days) as compared to cultivar ‘Rista’ (24 days)..
其他摘要：Ảnh hưởng của dung dịch diệt khuẩn Diox Forte (chlorine dioxide - CLO2) ở ồng độ 0,10, 20,40,80 và 160 ppm lên tuổi thọ của nho và cà chua trong điều kiện nhiệt độ phòng và nhiệt độ lạnh 5oC được tiến hành nghiên cứu. Tuổi thọ của nho và cà chua tăng một
关键词：ClO2;Cold storage;Diox Forte;Grapes;Room temperature;Tomatoes
其他关键词：Cà chua;CLO2;Diox Forte;Nhiệt độ lạnh;Nhiệt độ phòng;Nho