Effects of Peroxyacetic Acid, Peroxycitric Acid, Sodium Bicarbonate, Potassium Sorbate, and Potassium Metabisulfite on the Control of Green Mold in Sai Nam Phueng Tangerine Fruit

Published: Jan 1, 2012
Abstract
The efficiency of peroxyacetic acid (PAA) at concentrations of 0.01 and 0.02% w/v; peroxycitric acid (PCA) and potassium metabisulfite (KMS) at concentrations of 0.01, 0.02, 0.03, 0.04 and 0.05% w/v; and sodium bicarbon- ate (SBC) and potassium sorbate (KS) at concentrations of 1.0, 1.5, 2.0, 2.5 or 3.0% w/v on controlling green mold on 'Sai Nam Phueng' tangerine fruit was investigated. Fruit inoculated with Penicillium digitatum sp. were dipped...
Paper Details
Title
Effects of Peroxyacetic Acid, Peroxycitric Acid, Sodium Bicarbonate, Potassium Sorbate, and Potassium Metabisulfite on the Control of Green Mold in Sai Nam Phueng Tangerine Fruit
Published Date
Jan 1, 2012
Journal
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