Abstract
Abstract Dried, unshelled walnuts, ‘Hartley’, ‘Eureka’, and ‘Payne’, were fumigated with aluminum phosphide (AlP) pellets or magnesium phosphide (Mg3P2) Fumi-cels® to determine any adverse effects of phosphine on walnut meats. A dosage of 40g/1000 ft3 PH3 was applied for 72h to a 50% load (v/v) of each cultivar in laboratory chambers. Untreated control samples were held at the same times and temperatures as treated nuts. Each cultivar/treatment was replicated three times at 21°C. Following 24h aeration, the three treated cultivars and controls were subjected to an organoleptic study immediately (2 wks) after treatment and then again after storage. Results were statistically analyzed using Tukey‘s studentized range test (P = 0.05).
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
