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atmosphere (5% carbon dioxide, 3% oxygen), refrigeration with ozone, or fumigation with sulfur dioxide prior to refrigeration did not consistently improve storability over refrigeration alone. Two weeks after removal from storage, onions rapidly lost

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Renee T. Threlfall, John R. Clark, James N. Moore, and Justin R. Morris

 °C, removed from cold storage, crushed and destemmed, and the must (juice, pulp, seeds, and skins) was placed in a food-grade container. Sulfur dioxide (as potassium metabisulfite) was added at crush at a rate of 30 mg/L. All grapes were processed in

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.5%. Less energy use, more cost-effective fuel, and increased yields reduced heating cost per production unit by 43%. Grape Storage in Boxes with Internal Plastic Liners versus External Wraps Table grapes packed with sulfur dioxide-releasing pads for

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Shahrokh Khanizadeh, Yvon Groleau, Rong Tsao, Raymond Yang, Inteaz Alli, Robert Prange, and Robert Demoy

fermentation was halted by reducing the temperature and clarified using 0.45-μm filters. Alcohol, density, and TA were measured and sulfur dioxide was added for sterilization. Finally, the cider was carbonated and bottled. The final cider was evaluated by four

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Teresita D. Amore, Peter J. Toves, Joanne L. Imamura, Janice Y. Uchida, and Chris Kadooka

UH1991 and UH2007 were field tested on four cooperator commercial farms in East Hawaii. Cooperators reported that the thick and semiglossy foliage did not exhibit damage from volcanic emissions containing sulfur dioxide and other gases, referred to as

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John R. Clark, James N. Moore, Justin R. Morris, and Renee Threlfall

. The amount of fruit processed ranged from 15 to 50 kg per cultivar. The grapes were stored overnight at 2 °C, removed from cold storage, crushed, and destemmed, and the must (juice, seeds, and skins) was placed in a food grade container. Sulfur dioxide

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Anna Marín, Anne Plotto, Lorena Atarés, and Amparo Chiralt

wet springs and warm and humid summers ( Hartman and Kaiser, 2008 ). Currently, synthetic fungicides applied in the field before harvest, and sulfur dioxide fumigations after harvest remain the common methods to fight gray mold on grapes ( Dean et al

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Penelope Perkins-Veazie and Gene Lester

postharvest organic program include controlled-atmosphere (CA) storage, sulfur dioxide, and ethylene gas ( Table 1 ). Chlorine, which is used extensively in conventional systems for washing produce, can be used for organic systems if the residual chlorine

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control gray mold of table grapes Grape storage requires stringent control of gray mold caused by Botrytis cinerea . Commercial practice is dependent on sulfur dioxide (SO 2 ), a fumigant that is applied by various means with well-known advantages and

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Justine E. Vanden Heuvel, Steven D. Lerch, Celine Coquard Lenerz, James M. Meyers, and Anna Katharine Mansfield

fermentations in each year). Fruit was destemmed, crushed, and treated with 50 mg·L −1 sulfur dioxide added as potassium metabisulfite. Diammonium phosphate [DAP (Presque Isle Wine Cellars, PA)] was added at a rate of 1 g·kg −1 , Fermaid K (Lallemand, Rexdale