EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES
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 wi...
Đã lưu trong:
| Những tác giả chính: | , , , , , , , |
|---|---|
| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Trường Đại học Đà Lạt
2023
|
| Truy cập trực tuyến: | https://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/114216 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| id |
oai:scholar.dlu.edu.vn:DLU123456789-114216 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scholar.dlu.edu.vn:DLU123456789-1142162023-10-27T14:43:31Z EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES Cao, Đình Dũng Nguyễn, Xuân Hiểu Trương, Văn Đức Lê, Dũng Hà, Bích Ngọc Peter, De Steur Lê, Ngọc Lan Nguyễn, Thùy Quý Tú 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). 2023-03-04T08:23:03Z 2023-03-04T08:23:03Z 2016 Article 0866-787X https://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/114216 10.37569/DalatUniversity.6.3.77(2016) en Tạp chí Khoa học Đại học Đà Lạt, Tập 6, Số 3; tr. 324-337 application/pdf Trường Đại học Đà Lạt |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| description |
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). |
| format |
Article |
| author |
Cao, Đình Dũng Nguyễn, Xuân Hiểu Trương, Văn Đức Lê, Dũng Hà, Bích Ngọc Peter, De Steur Lê, Ngọc Lan Nguyễn, Thùy Quý Tú |
| spellingShingle |
Cao, Đình Dũng Nguyễn, Xuân Hiểu Trương, Văn Đức Lê, Dũng Hà, Bích Ngọc Peter, De Steur Lê, Ngọc Lan Nguyễn, Thùy Quý Tú EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| author_facet |
Cao, Đình Dũng Nguyễn, Xuân Hiểu Trương, Văn Đức Lê, Dũng Hà, Bích Ngọc Peter, De Steur Lê, Ngọc Lan Nguyễn, Thùy Quý Tú |
| author_sort |
Cao, Đình Dũng |
| title |
EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_short |
EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_full |
EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_fullStr |
EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_full_unstemmed |
EFFECT OF DISINFECTION SOLUTION DIOX FORTE (CHLORINE DIOXIDE - CLO2) ON PROLONGING SHELFLIFE OF GRAPES AND TOMATOES |
| title_sort |
effect of disinfection solution diox forte (chlorine dioxide - clo2) on prolonging shelflife of grapes and tomatoes |
| publisher |
Trường Đại học Đà Lạt |
| publishDate |
2023 |
| url |
https://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/77 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/114216 |
| _version_ |
1781718787021602816 |