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EFFECTS OF TEMPERATURE, VARIOUS CHEMICALS AND COMPOSITION OF CONTROLLED ATMOSPHERE ON THE STORAGE LIFE OF LITCHI FRUIT.

[In Chinese. / En chinois.]

Author(s) : LU Y. Z.

Type of article: Article

Summary

BEFORE COLD STORAGE THE FRUIT WERE IMMERSED IN HOT WATER AT 325 K (52 DEG C) WITH 500 PPM CARBENDAZOL AND THIOPHANATE METHYL FOR 2 MINUTES AND THEN PACKED IN A PE PLASTIC FILM. THE STORAGE LIFE WAS NOT SIGNIFICANTLY PROLONGED. CALCIUM CHLORIDE AND HYDROCHLORIDE ACID SHOWED NO INFLUENCE. THE OPTIMUM STORAGE TEMPERATURE IS 275 TO 277 K (2 TO 4 DEG C), BUT 277 TO 279 K (4 TO 6 DEG C) OR BELOW 282 K (9 DEG C) WAS ALSO EFFECTIVE FOR SHORT TERM STORAGE. DURING COLD STORAGE, A CONTROLLED ATMOSPHERE CONTAINING LESS THAN 3-5% OXYGEN HAS SOME EFFECT ON PROLONGING THE STORAGE LIFE BUT SHELF LIFE IS SHORTENED.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1985-1515
  • Languages: Chinese
  • Source: J. chin. Assoc. Refrig. - n. 2
  • Publication date: 1984/06
  • Document available for consultation in the library of the IIR headquarters only.

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