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EFFECTS OF STORAGE CONDITIONS ON COLOUR CHANGE OF SELECTED PERISHABLES.

Author(s) : PAI T. K., SASTRY S. K.

Type of article: Article, IJR article

Summary

THE EFFECTS OF REFRIGERATED STORAGE TEMPERATURE AND RELATIVE HUMIDITY (RH) ON THE COLOUR CHANGE OF MATURE GREEN TOMATO (DOMBITO), MUSHROOM (SYLVAN HYBRID WHITE) AND APPLE (RED DELICIOUS) WERE INVESTIGATED AT 3 TEMPERATURES 278, 283 AND 288 K (5, 10 AND 15 DEG C) AND 4 DIFFERENT RELATIVE HUMIDITY LEVELS (91, 94, 97 AND 100%). COLOUR CHANGE RATES OF THE TOMATOES SHOWED AN APPARENT ZERO-ORDER REACTION WITH AN ACTIVATION ENERGY OF 45.15 KILOCAL/MOL. THE RATES OF LOSS OF WHITENESS OF MUSHROOMS WAS NOT SIGNIFICANTLY AFFECTED BY RH RANGES AT THE SAME TEMPERATURE. THE COLOUR CHANGE RATES OF APPLES SHOWED DECREASING SLOPES, BUT THE RESULTS WERE GENERALLY NOT CLEAR, DUE TO THE RELATIVELY SHORT DURATION OF STORAGE.

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Pages: 197-202

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Details

  • Original title: EFFECTS OF STORAGE CONDITIONS ON COLOUR CHANGE OF SELECTED PERISHABLES.
  • Record ID : 1991-0204
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 13 - n. 3
  • Publication date: 1990/05

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