Use of Hexanal Vapor for Aroma Production and Decay Control
Author: Peter Sholberg, Paul Randall
Published: 2004
Summary: 1. Identify optimal hexanal concentration, temperature, and duration required to control Penicillium expansum (blue mold), Botrytis cinerea (grey mold), and Mucor piriformis (mucor rot). 2. Determine optimum concentration and length of exposure required to fumigate pears in commercial storage rooms. 3. Determine effect of hexanal fumigation on stored pear aroma 4. Evaluate the potential for combining hexanal with 1-MCP to control post harvest decay and improve pear aroma.
