COOLING AND STORAGE OF FRUITS AND VEGETABLES.

Type of article: Periodical article

Summary

PHYSIOLOGICAL AND OTHER FACTORS WHICH AFFECT THE STORAGE LIFE OF FRUITS AND VEGETABLES ARE REVIEWED, FOLLOWED BY A DISCUSSION OF VARIOUS COOLING METHODS SUCH AS FORCED AIR WITH BOTH WET AND DRY AIR COOLERS, HYDRO AND VACUUM COOLING, AND TOP ICING. REFRIGERATED STORAGE IN CONVENTIONAL AND SPECIAL STORES IS ALSO REVIEWED, IN PARTICULAR CONTROLLED ATMOSPHERE STORAGE. SOME DETAILS ARE GIVEN OF APPROPRIATE ATMOSPHERESFOR SOME APPLE VARIETIES, AND THE POTENTIAL BENEFITS ARE DISCUSSED. MODIFIED ATMOSPHERE PACKAGING, AND ITS FUTURE FOR FRESH PRODUCE IS ALSO REVIEWED. A VERY COMPREHENSIVE LIST OF REFERENCES IS INCLUDED. G.R.S.

Details

Original title: COOLING AND STORAGE OF FRUITS AND VEGETABLES.
Record ID : 1990-0618
Languages: English
Source: Inst. Refrig., Adv. Proof - 1989.03.02; 10 p.; 8 fig.; 9 tabl.; 53 ref.
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Fruit;
Vegetables
Keywords: Precooling; Controlled atmosphere; Vacuum; Chilling; Air; Apple; Physiology; Chilling injury; Vegetable; Fruit; Water