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BEHAVIOUR OF GRANNY SMITH APPLES DURING THERMAL TREATMENT. EFFECTS OF THE COLD SHOCK PROCESS.

LE COMPORTEMENT DES POMMES GRANNY SMITH LORS DES TRAITEMENTS THERMIQUES. LES EFFETS DE LA METHODE DITE < CHOCS DE FROID >.

Author(s) : MANOLOPOULOU-LAMBRINOU H.

Type of article: Article

Summary

REPORT OF AN INVESTIGATION INTO THE LIMITATION OF THE PHYSIOLOGICAL DISORDERS OF GRANNY SMITH APPLES STORED AT 303 K (30 DEG C), BY COLD SHOCKS, IE EXPOSURE OF FRUIT, DURING ONE OR TWO PERIODS OF THREE DAYS, TO TEMPERATURES OF 293, 283 OR 273 K (20, 10 OR 0 DEG C). THE CONSEQUENCES OF THE MORE OR LESS LATE APPLICATION OF THESE TREATMENTS ON FRUIT QUALITY AND THE EFFECT ON FERMENTATION AND SENSORY PROPERTIES ARE STUDIED. THE AUTHOR CONCLUDES THAT COLD SHOCKS OF THREE DAYS AT 285 K (12 DEG C) OR AT 293 K REMOVE MOST TROUBLES DUE TO STORAGE AT 303 K AND THAT THE FAVOURABLE EFFECT IS MAXIMUM WHEN TWO SHOCKS ARE APPLIED AFTER THE 5TH AND PRIOR TO THE 20TH DAY OF STORAGE. J.R.

Details

  • Original title: LE COMPORTEMENT DES POMMES GRANNY SMITH LORS DES TRAITEMENTS THERMIQUES. LES EFFETS DE LA METHODE DITE < CHOCS DE FROID >.
  • Record ID : 1985-2417
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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