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Cellular and metabolic effects of refrigeration on fruit and vegetables.

Effets cellulaires et métaboliques du froid sur les produits végétaux.

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

Summary

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 evolve during the storage time, since they are living organisms, and their shelf life is then necessarily shortened when they are 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 survival are discussed.

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Format PDF

Pages: p 17-28

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Details

  • Original title: Effets cellulaires et métaboliques du froid sur les produits végétaux.
  • Record ID : 1996-0226
  • Languages: French
  • Source: Refrigeration and the Quality of Fresh Vegetables.
  • Publication date: 1994/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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