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Effect of ultra low oxygen on the storage and quality of some vegetables.

Author(s) : ADAMICKI F.

Summary

The effects of ultra low oxygen concentration in combination with high and low level of CO2 on the storage and quality of butter-head lettuce, mature-green tomatoes, bell pepper, Chinese cabbage and onions were studied. Detailed results are given for each of these crops, as far as O2 and CO2 concentrations, and effect on the quality of the product, are concerned.

Details

Original title: Effect of ultra low oxygen on the storage and quality of some vegetables.
Record ID : 2000-3051
Languages: English
Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
Publication date: 1997/07/13
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Tomato; Controlled atmosphere; Cabbage; Sweet pepper; Onion; Vegetable; Lettuce; Cold storage