ISHS Acta Horticulturae 343: Physiological Basis of Postharvest Technologies
RECOMMENDED CHLORINE LEVELS FOR TREATMENT OF FLOAT-TANK WATER IN TOMATO PACKINGHOUSES. |
| Authors: | A.U.O. Sabaa-Srur, J.K. Brecht, S.A. Sargent, J.A. Bartz |
| Abstract:
Green tomato fruits (Lycopersicon esculentum, Mill) were wounded in four locations (3 mm diameter by 6 mm deep) and immersed for 1 minute in 150 liters of water with the following treatments (n=20 or 30): zero to 120 ppm free chlorine (FC) (source: sodium hypochlorite), pH 7 or 8 and water temperature of 25 or 40C. Geotrichum candidum, Rhizopus stolonifer or a mixture of suspensions (G. candidum + R. stolonizer + Erwinia carotovora) was added. Fruits were stored for six days at 25 and examined every two days. In the absence of FC, decay incidence ranged from 62 to 100% for all treatments. When FC was 20 ppm and 40C, decay incidence from G. candidum was 13% at pH 7, but there was 33% decay at pH 8. When FC was 20 ppm and 40C, decay incidence from R. stolonifer was 60% at pH 7, but there was 87% decay at pH 8. The water temperature also influenced decay incidence, the treatments at 40C were better than 25C. | |
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