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EFFECTS OF STORAGE TEMPERATURE, HUMIDITY AND DURATION ON OSTRICH FERN (MATTEUCCIA STRUTHIOPTERIS L, TODARO) QUALITY.

Author(s) : LIDSTER P. D.

Type of article: Article

Summary

STORAGE OF OSTRICH FERNS (FIDDLEHEADS) AT TEMPERATURES ABOVE OR BELOW 273 K (0 DEG C) DECREASED STORAGE LIFE AND MARKETABLE QUALITY. WEIGHT LOSS, ASCORBIC ACID, BACTERIAL LOAD, YEAST AND MOULD LOADS GENERALLY INCREASED AND WATER CONTENT DECREASED WITH INCREASED STORAGE TEMPERATURE ABOVE 273 K AND D FIDDLEHEAD ABSOLUTE MOISTURE AND ASCORBIC ACID DECREASED WITH EXTENDED STORAGE AT LOWER STORAGE HUMIDITIES. OPTIMUM STORAGE CONDITIONS OF 273 K AND 100% RH PROVIDED MARKETABLE YIELDS OF 95 AND 76% AFTER 16 AND 32 DAYS, RESPECTIVELY, WHILE FIDDLEHEAD STORAGE IN WATER AT 273 K FOR 15 DAYS PROVIDED MARKETABLE YIELDS OF 97%.

Details

  • Original title: EFFECTS OF STORAGE TEMPERATURE, HUMIDITY AND DURATION ON OSTRICH FERN (MATTEUCCIA STRUTHIOPTERIS L, TODARO) QUALITY.
  • Record ID : 1990-0647
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 1; 1989.01-02; 132-134; 3 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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