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Behaviour of three vegetable fruits subjected to intermittent warming during cold storage.

Comportamento de três hortaliças de fruto submetidas ao aquecimento intermitente durante a frigoconservação.

Author(s) : KLUGE R. A., MODOLO V. A., JACOMINO A. P., et al.

Type of article: Article

Summary

Aubergine cv. Piracicaba F-100 fruits, pepper (Maiata fruits) and okra pods were continuously cold stored or submitted to warming. The cold storage temperature was 5 °C with 90-95% relative humidity. The warming conditions were 24-25 °C with 70-75% relative humidity (room conditions) for 24 hours. The intermittent warming reduced chilling injury in fruits, but caused high mass loss and shrivelling in most treatments.

Details

  • Original title: Comportamento de três hortaliças de fruto submetidas ao aquecimento intermitente durante a frigoconservação.
  • Record ID : 2000-1898
  • Languages: Portuguese
  • Source: Sci. Agric. - vol. 55 - n. 3
  • Publication date: 1998

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