EFFECT OF COOLING RATE AND ATMOSPHERE MODIFICATION ON FRUIT QUALITY: PEARS.

Author(s) : EEDEN S. J. van, VRIES P. J. de, EKSTEEN G. J.

Type of article: Article

Summary

DURING ATMOSPHERE STORAGE BON CHRETIEN PEARS SHOULD BE COOLED TO 272.5 K (-0.5 DEG C) WITHIN 2 DAYS AND PACKHAMS TRIUMPH PEARS WITHIN 4 DAYS. BON CHRETIEN PEARS SHOULD BE PACKED AS COOL AS POSSIBLE AND INCREASES IN TEMPERATURE SHOULD BE KEPT AT A MINIMUM DURING PACKING. THE METHOD AND RATE OF COOLING MAINLY HAVE AN EFFECT ON THE FIRMNESS, BUT NOT ON THE COLOUR OF PEARS. BON CHRETIEN AND PACKHAMS TRIUMPH PEARS DESTINED FOR CONTROLLED ATMOSPHERE STORAGE SHOULD BE COOLED WITHIN 3 DAYS. IF RAPID AND EFFECTIVE COOLING IS APPLIED, THE ATTAINMENT OF CONTROLLED ATMOSPHERE CONDITIONS IS LESS CRITICAL. THE BEST RESULTS ARE OBTAINED WHEN CONTROLLED ATMOSPHERE CONDITIONS STABILISE WITHIN 9 DAYS.

Details

Original title: EFFECT OF COOLING RATE AND ATMOSPHERE MODIFICATION ON FRUIT QUALITY: PEARS.
Record ID : 1989-1384
Languages: English
Source: Deciduous Fruit Grow. - vol. 38 - n. 12
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Cooling rate; Controlled atmosphere; Chilling; Organoleptic property; Pear; Fruit