ShareEffect of packline hydro-heating treatments on Heidi fruit quality after four weeks of cold storage.
Author(s) : OOSTHUYSE S. A.
Type of article: Article
Summary
Hydro-heating at 50 deg C for 5 min is recommended. Furthermore it is considered very important that Heidi fruits never be exposed to temperatures of less than 11 deg C during shipment.
Details
- Original title: Effect of packline hydro-heating treatments on Heidi fruit quality after four weeks of cold storage.
- Record ID : 1998-3608
- Languages: English
- Source: S. afr. Mango Grow. Assoc., Yearb. - vol. 16
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Hot water; Treatment; Temperature; Quality; Mango; Cold storage; Tropical fruit; Storage life
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