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Chlorination in Fresh Produce Handling by Mark Dodson is a document available to read on EtoBox.
What is Chlorination in Fresh Produce Handling about?
The document discusses the use of chlorination in the production and postharvest handling of fresh fruits and vegetables. It describes the main forms of chlorine used including chlorine gas, calcium hypochlorite, and sodium hypochlorite. It also outlines the various applications of chlorination from seed treatments and irrigation to postharvest processes like washing, cooling, and storage to control pathogens and microbes.
- Author
- Mark Dodson
- Language
- EN