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FRESH FRUIT AND VEGETABLES: STORAGE PARAMETERS.

FRUITS ET LEGUMES FRAIS : LA CONSERVATION EN PARAMETRES.

Author(s) : DUVERNEUIL G.

Type of article: Article

Summary

IN A GENERAL REVIEW OF THE STORAGE CONDITIONSOF FRUIT AND VEGETABLES, THE AUTHOR FIRSTLY CITES THE VARIOUS STORAGE METHODS, FOLLOWED BY CHILLED STORAGE OF FRESH PRODUCE. THE PHYSIOLOGICAL PROPERTIES OF THE PRINCIPAL VARIETIES OF FRUIT AND VEGETABLES ARE DESCRIBED (RECOMMENDED STORAGE TEMPERATURE AND AVERAGE SHELF LIFE, INITIAL FREEZING TEMPERATURE, RESPIRATION HEAT AT DIFFERENT TEMPERATURES, WATER CONTENT AND SPECIFIC HEAT). THE FOLLOWING ARE EXPLAINED: CLIMACTERIC, RESPIRATORY QUOTIENT, CONTROLLED ATMOSPHERE, ETHYLENE CONTROL AND THE RIPENING PROCESS. J.R.

Details

Original title: FRUITS ET LEGUMES FRAIS : LA CONSERVATION EN PARAMETRES.
Record ID : 1991-1187
Languages: French
Source: La revue pratique du froid et du conditionnement d'air - vol. 45 - n. 712
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Fruit;
Vegetables;
Precooked food
Keywords: Strawberry; Raspberry; Pineapple; Mushroom; Garlic; Eggplant; Citrus fruit; Celery; Carrot; Cabbage; Broccoli; Respiration; Chilling; Beet; Avocado; Asparagus; Artichoke; Ripening (fruit); Vegetable; Red currant; Ethylene; Fruit; Apricot