ShareFruit and vegetables: chilling and water loss.
Fruits et légumes : réfrigération et perte d'eau.
Author(s) : LETANG G.
Type of article: Article
Summary
The quality of fruit and vegetables is determined in part by their appearance, and in particular by the turgescence of the foodstuff, which gives a characteristic look of freshness. Such a look can deteriorate until wilting. The author describes and analyzes the mechanisms of water losses during chilling and storage.
Details
- Original title: Fruits et légumes : réfrigération et perte d'eau.
- Record ID : 1997-2186
- Languages: French
- Source: Rev. gén. Froid - vol. 86 - n. 968
- Publication date: 1996/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Chilling; Weight loss; Vegetable; Fruit
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RESPIRATION RATES OF STORED PERISHABLE COMMODIT...
- Author(s) : SASTRY S. K., BUFFINGTON D. E.
- Date : 1982
- Languages : English
View record
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Moisture loss during forced air cooling of frui...
- Author(s) : THOMPSON J. F., KNUTSON J., RUMSEY T. R.
- Date : 1996/07/14
- Languages : English
View record
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La réfrigération dans l'air des fruits et des l...
- Author(s) : LETANG G., ALVAREZ G., UDE M.
- Date : 1994/09
- Languages : French
- Source: Rev. gén. Froid - vol. 84 - n. 946
View record
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COOLING OF FRUIT AND VEGETABLES: A TASK FULL OF...
- Author(s) : VENDELBO P.
- Date : 1987/06
- Languages : English
- Source: ScanRef - vol. 16 - n. 4
View record
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The role of desiccation in chilling injury of p...
- Author(s) : PURVIS A. C.
- Date : 1994/09/07
- Languages : English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Formats : PDF
View record