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APPLE SLICES STORED AT 277 K (4 DEG C). PREVENTION OF ENZYMIC BROWNING BY CHLORIDES.

TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C). PREVENTION DES BRUNISSEMENTS ENZYMATIQUES PAR LES CHLORURES.

Author(s) : PHILI PPON J., ROUET-MAYER M. A., DERENS E.

Summary

Among the areas dealt with is the quarantine treatment of imported fruit and vegetables. Main topics: - Maintaining post-harvest quality of fruit and vegetables through chilling or freezing (including blanching and enzymes, modelling and storage quality by variety) - Quarantine treatment - Transport - System modelling - Panels on CFCs. Papers: 55 (52 in english & 3 in french)

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Pages: 147-153

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Details

  • Original title: TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C). PREVENTION DES BRUNISSEMENTS ENZYMATIQUES PAR LES CHLORURES.
  • Record ID : 1992-0649
  • Languages: French
  • Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
  • Publication date: 1989/07/09
  • Document available for consultation in the library of the IIR headquarters only.

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