Year: 1975
Type: article
Abstract: CaCl 2 dips reduced the incidence of storage breakdown in ‘Jonathan’, ‘Cox’s Orange Pippin’ and ‘Twenty Ounce’ apples. The use of CaCl 2 , benomyl and diphenylamine in a single dip further enhanced the effect of CaCl 2 The uptake of water into fruit was increased by reducing the dip temperature from 20° to 5°C or by increasing the dip time from 0.5 to 30 minutes but CaCl 2 dipping was no more effective in controlling breakdown at 5° than at 20°.
Source: HortScience
Authors: K. J. Scott, R. B. H. Wills
Institutions: Government of New South Wales, University of Otago
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,000
OpenAlex ID: W4296535887