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Effect of precooling and packaging on cold storage of "Burlat" cherries.

[In Spanish. / En espagnol.]

Author(s) : MARTINEZ JAVEGA J. M., ESLAVA E., NAVARRO P.

Summary

The effects of air-forced precooling, packaging methods and CO2 enriched atmospheres (20%) on cold storage of cherries cv "Burlat" were studied. Colour, firmness, total-soluble sugars/acidity and deterioration rate were evaluated after 16 days at 1 deg C + 3 days at 7 deg C. Modified atmospheres from packages and specially CO2-enriched atmospheres showed a clear positive effect on firmness, colour and market life. Air-forced precooling decreased softening.

Details

Original title: [In Spanish. / En espagnol.]
Record ID : 1995-0280
Languages: Spanish
Source: II congreso internacional de tecnologia y desarrollo alimentarios. 1. Ponencias. 2. Comunicaciones cientificas./ International congress on food technology and development. Proceedings.
Publication date: 1992/10/05
Document available for consultation in the library of the IIR headquarters only.

Links

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See the conference proceedings

Indexing

Themes: Food engineering;
Packaging;
Fruit
Keywords: Precooling; Cherry; Modified atmosphere; Quality; Physical property; Cold storage; Packaging; Fruit