An improvement on postharvest handling of Taiwan chrysanthemum cut flowers for exportation to Japan.
[In Chinese. / En chinois.]
Author(s) : HUANG C. C.
Summary
In a 4-year trial, chrysanthemum cut-flower quality was substantially improved by changing the precooling method. A small forced air cooling facility was constructed, in which packed chrysanthemum flowers can be cooled down to 5 °C within 1 h. In 2 years, 30 containers of chrysanthemum flowers have been treated by this method with good results.
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 2000-1992
- Languages: Chinese
- Publication date: 1997/06/12
- Source: Source: Proc. Symp. Res. Dev. Gladiolus Lilies Chrysanth., Taichung/Taichung Dist. agric. Improv. Stn.
spec. publ.; n. 40; 203-213; 4 ref.
Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Enhancement; China; Chilling; Quality; Process; Cut flower
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Modelling of a pre-cooling process of cut flowers.
- Author(s) : WANG H., JANSSENS M. F. M.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Modelling the micro-climate of packed cut flowe...
- Author(s) : WANG H., CETON C., TOUBER S.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Fast cooling and its effect on the remaining va...
- Author(s) : WANG H., RUDOLPHIJ J. W.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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High air humidity reduces the keeping quality o...
- Author(s) : MORTENSEN L. H., FJELD T.
- Date : 1995/06/17
- Languages : English
- Source: Sixth International Symposium on Postharvest Physiology of Ornamental Plants.
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FLOWER LOGISTICS AND POSTHARVEST CARE.
- Author(s) : BOON H. de
- Date : 1988/05/17
- Languages : English
- Source: Cold chains in economic perspective.
- Formats : PDF
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