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Volatile profiling of hot water dipped apples

Himmelboe, Martin (2015) Volatile profiling of hot water dipped apples. Poster at: III International Symposium on Postharvest Pathology, Italy, 7-11 Juni.

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Hot water dipping (HWD) has been proven successful to reduce storage rot in apples. However, excessive heat during dipping easily induces heat stress and physiological disorders which first show up after several weeks in cold storage. A method for early detection of physiological disorders is desirable to further develop the technology for HWD of apples. Apples emit volatile organic compounds (VOCs) during ripening which may be used as indicators for heat stress in HWD apples.
The aim was to develop an analytical method for VOC profiling of apples dipped in hot water for future use in early detection of physiological disorders in apples.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Subjects: Crop husbandry > Production systems > Fruit and berries
Crop husbandry > Post harvest management and techniques
Research affiliation: Denmark > AU - Aarhus University
Denmark > Organic RDD 2 > ProtecFruit
Deposited By: Broedsgaard Henriksen, Academic employee Merete
ID Code:29079
Deposited On:08 Jul 2015 12:23
Last Modified:08 Jul 2015 12:23
Document Language:English
Refereed:Not peer-reviewed

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