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Biological fundamentals of the use of refrigeration for the preservation of fruit and vegetables.

Bases biologiques de l'utilisation du froid pour la conservation des fruits et des légumes.

Author(s) : CORBINEAU F.

Type of article: Article, Review

Summary

Fruit and vegetables are living plant organs and usually rich in moisture, which makes them very perishable. Their chilled storage requires good knowledge of their structural and biological peculiarities, since decrease in temperature must not alter the metabolic activities too much during storage and after transfer to warmer temperatures. The aim of refrigeration is to increase the product life bymaintaining nutritional, sensorial and sanitary qualities, without altering product development after transfer to warmer temperatures, particularly in the case of fruit. Appropriate use of refrigeration must take into account their physiological characteristics (transpiration, respiration, ripening in the case of fruits, senescence) and their sensitivity to this environmental factor (chilling injury). These various aspects of fruit and vegetable biology, and their consequences for chilled storage are the subject of this paper

Details

  • Original title: Bases biologiques de l'utilisation du froid pour la conservation des fruits et des légumes.
  • Record ID : 30008944
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1133
  • Publication date: 2013/05

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