THOMPSON ORANGE DISINFECTION WITH ORTHO PHENYL PHENOL SOLUTION BY THERMAL FOGGING MACHINE AND INVESTIGATION ITS PHYSICOCHEMICAL PROPERTIES DURING STORAGE PERIOD

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TAGHINEZHAD E.; KHOSHTAGHAZA M.H.; HASHEMI S.J.; OMRANI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 69-80

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Title

THOMPSON ORANGE DISINFECTION WITH ORTHO PHENYL PHENOL SOLUTION BY THERMAL FOGGING MACHINE AND INVESTIGATION ITS PHYSICOCHEMICAL PROPERTIES DURING STORAGE PERIOD

Author(s)

TAGHINEZHAD E. | KHOSHTAGHAZA M.H. | HASHEMI S.J. | OMRANI A. | Issue Writer Certificate

Keywords

FUNGICIDEQ2

COATINGQ2

COLD STORAGEQ2

CITRUSQ2

ORTHO PHENYL PHENOLQ2

NANOQ2

Abstract

Citrus disinfection has the major effect to prevent fungal attacks during storage. In this research, Thompson orange fruit was disinfected with ORTHO PHENYL PHENOL solution by thermal fogging machine and then some of the samples coated by Carnuba wax. Physicochemical properties of orange samples (disinfected; disinfected-wax and control samples) were evaluated during three months storage. Factorial experiment design was selected to find the effect of COATING and storage time on orange quality properties. The results showed that the effect of COATING on all measured quality properties, and the effect of COATING and storage time on pH values were significant (p<0.01). The amount of pH value of disinfected sample was significant (p<0.05) and was higher than the rest of the samples. So disinfection treatment enhanced fruit resistance against fungal attacks. Amount of total soluble solid and acid total of fruit juice for disinfected-wax samples decreased and increased during storage, respectively, which this trend could indicatefermentation phenomenon in the fruit. Therefore, disinfection with ORTHO PHENYL PHENOL solution by thermal fogging machine was effective and preserved the fruit quality against fungal diseases during storage period.

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APA: Copy

TAGHINEZHAD, E., KHOSHTAGHAZA, M.H., HASHEMI, S.J., & OMRANI, A.. (2013). THOMPSON ORANGE DISINFECTION WITH ORTHO PHENYL PHENOL SOLUTION BY THERMAL FOGGING MACHINE AND INVESTIGATION ITS PHYSICOCHEMICAL PROPERTIES DURING STORAGE PERIOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 69-80. SID. https://sid.ir/paper/72124/en

Vancouver: Copy

TAGHINEZHAD E., KHOSHTAGHAZA M.H., HASHEMI S.J., OMRANI A.. THOMPSON ORANGE DISINFECTION WITH ORTHO PHENYL PHENOL SOLUTION BY THERMAL FOGGING MACHINE AND INVESTIGATION ITS PHYSICOCHEMICAL PROPERTIES DURING STORAGE PERIOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):69-80. Available from: https://sid.ir/paper/72124/en

IEEE: Copy

E. TAGHINEZHAD, M.H. KHOSHTAGHAZA, S.J. HASHEMI, and A. OMRANI, “THOMPSON ORANGE DISINFECTION WITH ORTHO PHENYL PHENOL SOLUTION BY THERMAL FOGGING MACHINE AND INVESTIGATION ITS PHYSICOCHEMICAL PROPERTIES DURING STORAGE PERIOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 69–80, 2013, [Online]. Available: https://sid.ir/paper/72124/en

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