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Carambola quality after heat treatment, cooling and storage.

Author(s) : MILLER W. R., MCDONALD R. E.

Type of article: Article

Summary

The paper presents a comparison between three cooling processes (iced water, ambient air and ambient water) used to mitigate heat treatment injury on carambola fruits. Refrigerated air treatment at the targeted storage temperature of 10 °C resulted in the least fruit damage.

Details

  • Original title: Carambola quality after heat treatment, cooling and storage.
  • Record ID : 2003-1380
  • Languages: English
  • Source: J. Food Qual. - vol. 23 - n. 3
  • Publication date: 2000

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