Search Results
stored from 1 to 5 °C with 85% to 95% relative humidity (RH) ( Lutz, 1938 ; Silva et al., 1994 ; Takeda et al., 1983 ; Walker et al., 2001 ). The use of sulfur dioxide storage treatment on the quality of bunch grapes is cultivar-specific and with
responses of harvested strawberry fruit subjected to short-term exposure to high levels of carbon dioxide Postharvest Biol. Technol. 148 120 131 Cantín, C.M. Minas, I.S. Goulas, V. Jiménez, M. Manganaris, G.A. Michailides, T.J. Crisosto, C.H. 2012 Sulfur
). In Hawaii, Phomopsis sp., Pestalotiopsis sp., Colletotrichum sp., and Lasmenia sp. have been isolated from infected fruit ( Keith, 2005 ; Wall et al., 2010 ). Sulfur dioxide fumigation is used in Asian countries to prevent peel browning and
Precooling techniques and applications for horticultural products—A review Intl. J. Refrig. 24 2 154 170 Cantín, C.M. Minas, L.S. Goulas, V. Jiménez, M. Manganaris, G.A. Michailides, T.J. Crisosto, C.H. 2012 Sulfur dioxide fumigation alone or in combination
Luvisi, D.A. Shorey, H.H. Smilanick, J.L. Thompson, J.F. Gump, B.H. Knutson, J. 1992 Sulfur dioxide fumigation of table grapes Division of Agriculture and Natural Resources University of California, Bulletin, 1932 Oakland, CA Moyls, A.L. Sholberg, P
alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress Food Chem. 142 72 78 Madamanchi, N.R. Alscher, R.G. 1991 Metabolic bases for differences in sensitivity of two pea cultivars to sulfur dioxide
, Petaluma, CA) at the manufacturer’s rate. Sulfur dioxide (50 mg·L −1 ) was added to malolactic-fermented wines using K 2 S 2 O 5 . The wines were left to settle until they were racked off before bottling late winter-early spring into green, 750-mL glass
free sulfur dioxide) was added to each flask 24 h before yeast was inoculated. Five grams of UCD-522 yeast was rehydrated in 100 mL 40 °C water for 20 min, and then 100 mL of a conglomerated juice sample was added over 5 min per manufacturer
2019 using a standard protocol for microvinification. Whole clusters were pressed using a water press at 3 bars, and the juice was cold settled at 5 °C for 24 h followed by racking to remove solids. Sulfur dioxide was added as potassium metabisulfite at
°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