scholarly journals FUMIGATION OF TABLE GRAPES WITH DECCODIONE SMOKE TABLETS FOR PROLONGING THE POST HARVEST STORAGE LIFE

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139f-1139
Author(s):  
M. Ahmedullah ◽  
B. Dave ◽  
M. E Patterson ◽  
M. A. Sales
Keyword(s):  
Sulfur Dioxide ◽  
Good Condition ◽  
Quality Parameters ◽  
Storage Life ◽  
Period Effect ◽  
Post Harvest ◽  
Smoke Particles ◽  
Table Grapes

Table grapes cvs. Flame Seedless, Black Monukka and Canadice were fumigated with 2 levels of Deccodione smoke tablets for 30 minutes. Grapes were packed in TKV lugs with Botrytis inoculum planted among the clusters and stored at 0° C for up to 9 weeks. Size of smoke particles was determined. Fruit was evaluated at weekly intervals for decay and quality parameters. Deccodione residues on fruit were determined and found to be within acceptable limits set for this chemical. It was possible to store the grapes for up to 4 weeks at 0° C in good condition. Beyond this period effect of fumigation was lost. There was no bleaching of pigments around the capstem as is seen with sulfur dioxide fumigation. Storage for prolonged periods will necessitate increasing the dose of Deccodione tables and/or repeating the fumigation.

scholarly journals DECAY CONTROL IN TABLE GRAPE CULTIVARS BY FUMIGATION WITH DECCODIONE SMOKE TABLETS FOR PROLONGING THE STORAGE LIFE

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 677d-677
Author(s):  
M. Ahmedullah
Keyword(s):  
Sulfur Dioxide ◽  
Relative Humidity ◽  
Good Condition ◽  
Table Grape ◽  
High Relative Humidity ◽  
Viable Alternative ◽  
Thompson Seedless ◽  
Smoke Particles ◽  
Fumigation Chamber ◽  
Grape Cultivars

Fruit of table grape cvs. Black Monukka, Flame Seedless, Thompson Seedless and Himrod were fumigated with 2, 4 and 6 Deccodione tablets for 30 minutes in a fumigation chamber. Fruit was brought to the cold rooms and stored at 32 F and high relative humidity for upto 10 weeks. Decay control index, freshness of stems and bleaching around the capstem were recorded at 2, 4, 6, 8 and 10 weeks of storage. Size of the smoke particles was determined using an electrical aerosol analyzer. Fruit was kept in good condition by fumigation with 6 smoke tablets upto 10 weeks. Lower doses failed to control the decay. No bleaching around the capstems commonly associated with sulfur dioxide fumigation was noticed. Majority of the smoke particles were between 0.18 and 0.32 micrometers. Fumigation with Deccodione tablets could be a viable alternative to sulfur dioxide fumigation.

scholarly journals FUMIGATION WITH CHLORINE DIOXIDE FOR PROLONGING THE POST HARVEST LIFE OF GRAPES AND BLUEBERRIES

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1085b-1085
Author(s):  
M. Ahmedullah ◽  
M. E Patterson ◽  
G. Apel
Keyword(s):  
Chlorine Dioxide ◽  
Fungal Growth ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Skin Injury ◽  
Post Harvest ◽  
Laboratory Conditions ◽  
Table Grapes

Table grapes cvs. Flame Seedless, Black Monukka and Canadice and blueberries cvs. Bluecrop and Northland were exposed to chlorine dioxide (C102) gas under laboratory conditions. Chlorine dioxide was generated chemically. Grapes were fumigated in a plexiglass chamber with C102 for 30 minutes, packed in TKV lugs with Botrytis inoculum planted among the clusters and stored at 0° C for 8 weeks. Blueberries were consumer packed with 5, 10, and 15 gr. Absorb (C102 generator) in Tyvex sachets, enclosed in pillow-pak bags and stored at 0° C for 75 days and at 20 or 30° C for 16 days.At periodical intervals, moisture loss, decay and quality parameters were evaluated. Chlorine dioxide caused bleaching and skin injury around the capstem on blueberries but not on grapes. Decay was reduced with C102 treatment but moisture loss increased in blueberries. We could store grapes for two weeks without fungal growth. Storage for longer periods necessitated treatment with higher concentrations of C102 which were not generated under our laboratory conditions.

Modeling the Microbiological Shelf Life of Table Grapes and Evaluating the Effects of Constant Concentrations of Sulfur Dioxide

2016 ◽  
Vol 41 (4) ◽  
pp. e13058
Author(s):  
Xiaoyu Chen ◽  
Zhiqiang Zhu ◽  
Xiaoshuan Zhang ◽  
Arina Oana Antoce ◽  
Weisong Mu
Keyword(s):  
Sulfur Dioxide ◽  
Shelf Life ◽  
Table Grapes

scholarly journals The Affection of Fine Bubbles (FBs) Application on Growth Siamese Catfish (Pangasianodon hypophthalmus) in Aquaponic System

2020 ◽  
pp. 30-36
Author(s):  
Rahmad Afdillah ◽  
Yuli Andriani ◽  
Zahidah Hasan ◽  
. Rosidah ◽  
. Iskandar
Keyword(s):  
Water Quality ◽  
Specific Growth ◽  
Good Condition ◽  
Quality Parameters ◽  
Control Treatment ◽  
Effective Pressure ◽  
Growth And Survival ◽  
Pangasianodon Hypophthalmus ◽  
Randomized Design ◽  
Completely Randomized Design

This research aims was to determine the effective pressure on fine bubbles technology on the growth of Siamese catfish fry in the aquaponic system. This study uses a completely randomized design with four treatments and three replications. Treatment A (Control), Treatment B (FBs at a pressure of 4,5 atm), Treatment C (FBs at a pressure of 5 atm and treatment D (FBs at a pressure of 5,5 atm). The parameters observed were Specific Growth Rate, Survival Rate and water quality (Temperature, pH, DO, Ammonia) Data were analyzed using variance with the F test at a 95% confidence level. The best treatment for catfish growth was treatment D (5,5 atm pressure), which gave the highest SGR value of 7,24% and the highest SR value of 100%. The value of water quality parameters were in good condition for the growth and survival of catfish.

scholarly journals Preharvest Application of Hexanal as a Surface Treatment Improved the Storage Life and Quality of Mango Fruits

Coatings ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1267
Author(s):  
Palpandian Preethi ◽  
Kadambavanasundaram Soorianathasundaram ◽  
Athipathi Sadasakthi ◽  
Kizhaeral Sevathapandian Subramanian ◽  
Sanikommu Vijay Rakesh Reddy ◽  
...  
Keyword(s):  
Membrane Integrity ◽  
Storage Life ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Ambient Conditions ◽  
Tropical Fruit ◽  
Post Harvest ◽  
Plant Volatile ◽  
Storage Behavior ◽  
Activity Of Enzymes

Mango is a highly preferred seasonal tropical fruit with a maximum shelf-life of five to seven days. Hexanal is a plant volatile compound assayed in green tissues and showing significance in enhancing storage life and fruit quality attributes by preserving membrane integrity. This experiment explored the effect of the pre-harvest application of an aqueous hexanal composition (active ingredient: 0.02% hexanal) in altering the post-harvest storage behavior of four mango cultivars. The pre-harvest application of the hexanal formulation to the fruit surface twice before the harvest date drastically slowed down the physiological loss in weight by 70% to 80%, and reduced the ethylene evolution rate by two to three folds, respectively. The pre-harvest hexanal formulation spray combined with post-harvest cold storage prominently improved the storage life along with the total soluble solids, total sugars, ascorbic acid and carotenoid content compared to untreated fruits stored in ambient conditions. Though ripening coincides with the increased activity of enzymes, the hexanal formulation spray acts predominantly in bringing down the activities of fruit softening enzymes viz. pectinmethlyesterase (43%) and polygalacturonases (37%), and antioxidant enzymes viz. peroxidase (67%) and catalase (45%), respectively.

scholarly journals Potensi budidaya ikan di Waduk Embung Klamalu Kabupaten Sorong Provinsi Papua Barat: Kajian kualitas fisika kimia air

2013 ◽  
Vol 1 (3) ◽  
Author(s):  
Agustina Frasawi ◽  
Robert J Rompas ◽  
Juliaan Ch. Watung
Keyword(s):  
Carbon Dioxide ◽  
Water Quality ◽  
Dissolved Oxygen ◽  
Good Condition ◽  
Fish Farming ◽  
Quality Parameters ◽  
Water Quality Parameters ◽  
Total Alkalinity ◽  
Physical Chemical ◽  
Papua Barat

The objective of this research was to measure and analyze the water quality parameters including temperature, brightness, pH, dissolved oxygen, total alkalinity, carbon dioxide and BOD in reservoir Embung Klamalu Sorong regency, and to know the factors that affected the water quality of Embung Klamalu. Measurement of water quality parameters was done in situ for temperature, brightness, pH and in laboratory for dissolved oxygen, total alkalinity, carbon dioxide, and BOD. The results showed the temperature at the five observation stations ranged from 26.2 to 29.8 0C, brightness 38 to 46 cm, pH 7.20 to 8.48 mg /L, dissolved oxygen from 7.20 to 8.48 mg / L, alkalinity 100 to 150 mg /L, carbon dioxide from 25.90 to 28.95 mg / L, BOD from 0.20 to 0.38. Refers to the standards of water quality according to the PP. 82, 2001, it could be concluded that water physical-chemical qualities in fish farming locations in the Village Klamalu were still in good condition. Keywords: Water physical-chemical quality, aquaculture, waduk Embung Klamalu

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