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EFFECTS OF DIFFERENT PRECOOLING METHODS ON THE MARKET OF PREPACKAGED COLD-STORED ARTICHOKES.

[In Italian. / En italien.]

Author(s) : MASSIGNAN L.

Type of article: Article

Summary

THE INFLUENCE OF AIR COOLING, HYDROCOOLING AND VACUUM COOLING ON THE MARKET QUALITY OF FRESH ARTICHOKES WAS STUDIED. PRECOOLED ARTICHOKES (CATANESE) WERE PACKAGED WITH LOW DENSITY POLYETHYLENE OR MULTILAYER CROSS-LINKED POLYOLEFIN FILM AND STORED AT 274 K (1 DEG C) AND 95% RH. NON-PRECOOLED UNWRAPPED BUDS LOST UP TO 35% OF THEIR COMMERCIAL QUALITY DURING 7 DAYS OF STORAGE FOLLOWED BY 24 HOURS AT ROOM TEMPERATURE ; WRAPPING WITH PERFORATED FILM WAS EFFECTIVE IN EXTENDING THE PRODUCT SALABILITY FOR MORE THAN 15 OR 30 DAYS, RESPECTIVELY, FOR NON PRECOOLED OR PRECOOLED ARTICHOKES. A COMPARISON BETWEEN HYDRO AND VACUUM COOLING SHOWED THAT THE FIRST ONE IS ONLY A LITTLE MORE EFFECTIVE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1990-2385
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 18
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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