| 摘要 |
The treatment procedure consists of immersing or spraying the fruit, e.g. apples, or vegetables after harvesting with an aqueous solution of preferably natural polyphenols or terpenes. <??>The polyphenols can be, for example, quercetine or rosmaridiphenol; terpenes can include terpineol, eucalyptol, menthol, menthose, carvone. cineol and citronellal. They are used at a rate of 100 - 10000 ppm together with a surfactant in an aqueous solution that is heated to 40 - 60 degC. Immersion or spraying is kept short, preferably 30 secs to 5 mins, to avoid overheating the fruit or vegetables. |
