Share

Cellular and metabolic effects of refrigeration on fruit and vegetables.

Effectos celulares y metabolicos del frio sobre los productos vegetales.

Author(s) : COME D., CORBINEAU F.

Type of article: Article

Summary

Spanish translation of an article presented at the IIR meeting, Brest, France, September 7-9, 1994 (see IIR Bulletin 96-1, 96-0226). Fresh cold-preserved vegetables are living organisms with a high water content, which react in different ways to temperature lowering. By decreasing their metabolic activity, refrigeration can extend their shelf life; on the other hand, it leads to a whole set of cellular and biochemical changes which can create structural and functional troubles called "cold injuries". Meanwhile, produce evolves during the storage time, since it is living organisms, and its shelf life is then necessarily shortened when it is removed from low temperatures. The fundamental effects of refrigeration (alteration of cellular membrane properties, changes in enzymic activity and changes in the composition of the internal atmosphere of organisms) and their consequences on vegetable survivial are discussed.

Details

  • Original title: Effectos celulares y metabolicos del frio sobre los productos vegetales.
  • Record ID : 1998-1690
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 25 - n. 285
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing