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DETERIORATION OF STORED VEGETABLE PRODUCE.

ALTERATION DES PRODUITS VEGETAUX ENTREPOSES.

Author(s) : COME D.

Type of article: Article

Summary

THE AUTHOR DETAILS FACTORS GIVING RISE TO DETERIORATION OF FRESH VEGETABLES DURING COLD STORAGE. THERE ARE 4 CATEGORIES: A) DETERIORATION DUE TO LOW TEMPERATURE (INFLUENCE OF TEMPERATURE, LOW TEMPERATURE SENSITIVITY, CRITICAL TEMPERATURES AND CHILLING INJURIES) ; B) DETERIORATION DUE TO THE ATMOSPHERE COMPOSITION (INFLUENCE OF LOW OXYGEN LEVELS, CARBON DIOXIDE ENRICHMENT AND ETHYLENE) ; C) DETERIORATION DUE TO HUMIDITY (PHYSICAL, PHYSIOLOGICAL AND PATHOLOGICAL EFFECTS) ; D) DETERIORATION DUE TO THE MIXING OF PRODUCTS (INCOMPATIBILITY OF STORAGE CONDITIONS, TEMPERATURE AND HUMIDITY ; ALSO ODOURS AND ETHYLENE). TABLES ARE GIVEN FOR THE PRINCIPAL FRUIT AND VEGETABLE VARIETIES AND INCLUDE: LOW TEMPERATURE SENSITIVITY, MINIMUM OXYGEN AND MAXIMUM CARBON DIOXIDE LEVELS, THE EFFECT OF ETHYLENE, OPTIMUM STORAGE CONDITIONS AND COMPATIBILITY IN MIXED STORAGE. J.R.

Details

  • Original title: ALTERATION DES PRODUITS VEGETAUX ENTREPOSES.
  • Record ID : 1992-1692
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 108 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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