Influence of SO2 gas and storage temperature on physiological disorders and fungi decay of orange fruits under storage
1988
Asker, H.M. | Al-Ajil, E.H. | Al-Jebori, M.K. | Sharief, F.M. (Scientific Research Council, Baghdad (Iraq). Agriculture and Water Resources Research Centre, P.O. Box 2416)
Fruits were stored in cold storage for 20 weeks to study the influence of sulfur dioxide gas SO2 ( S1, S2, S3) and storage temperature (0 deg C, 3 deg C). Results indicated that SO2 gas had significantly reduced both physiological disorders and fungi decay. The effect of SO2 gas was increased gradually by increasing its concentration but the low conc. (S1) was enough to cause significant reduction in the physiological disorders beside inhibition of a fungi decay at 0 deg C while at 3 deg C the (S2) conc. was required to get a significant reduction in the physiological disorders and fungi decay caused by Penicillium spp. low conc. was enough to get total inhibition of fungi decay caused by Alternaria citri at both temperatures. Fruits stored at 0 deg C had significantly less stem end rind breakdown and less fungi decay caused by Penicillium spp. but more chilling injury compared with those stored at 3 deg C
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