HANDLING FRESH TROPICAL PRODUCE FOR EXPORT.

Type of article: Article

Summary

DETERIORATION FROM PHYSIOLOGICAL, PATHOLOGICAL, MECHANICAL, TEMPERATURE, RELATIVE HUMIDITY AND ATMOSPHERIC COMPOSITION FACTORS ARE DISCUSSED. THE RATE OF HEAT GENERATED BY SOME TROPICAL FRUITS, AFFECTING STORAGE, IS INCLUDED. MISTAKES MADE IN HANDLING FRUIT AND VEGETABLES INCLUDING THE STAGE OF MATURITY WHEN PICKING, HARVESTING AND TRANSPORT TO THE PACKING SHED, OPERATIONS, STORAGE AND PACKAGING FACILITIES, QUALITY CONTROL, TRANSPORT AND FINAL STORAGE OF THE PRODUCE, ARE DISCUSSED. FACTORS FOR IMPROVING HANDLING METHODS ARE DESCRIBED. DETAILS ARE GIVEN OF THE CONSTRUCTION OF A COOL STORE USING THE WATERDRIP SYSTEM OF COOLING. (INT. PACKAG. ABSTR., GB., 1, N8, AUG. 1981, 408, 2154.

Details

Original title: HANDLING FRESH TROPICAL PRODUCE FOR EXPORT.
Record ID : 1982-0847
Languages: English
Source: Int. Trade Forum - vol. 17 - n. 1
Publication date: 1981
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Packaging;
Fruit
Keywords: Respiration heat; Precooling; Controlled atmosphere; Maturity; Chilling; Chilling injury; Packaging; Tropical fruit; Water