Vapor and Nonchemical Treatments for Decay Control and Flavor Retention in Apples
…°C for 4 days, 0.2 or 2 Pa MJ for 24 hours at 20 °C, or left untreated before placing in air storage at °C. Some sets of fruit also…
…°C for 4 days, 0.2 or 2 Pa MJ for 24 hours at 20 °C, or left untreated before placing in air storage at °C. Some sets of fruit also…
…for 6 months (5 months for pears). After storage fruit were held for 7 days at 22C and evaluated for scald. In addition, three 2.0-cm plugs were removed symmetrically around…
…the MeBr residue levels were less than 0.001 ppm when apples were waxed 5 days after fumigation. With shellac wax, the residue levels were 0.003 ppm 7 days after fumigation….