IIR document

IMPACT OF POSTHARVEST HANDLING PROCEDURES ON STORAGE LIFE OF < LAMUYO > PEPPERS.

Summary

TESTS WERE CARRIED OUT ON THE STORAGE OF PEPPERS UNDER VARIOUS CONDITIONS. WATER WAXES DID NOT REDUCE WEIGHTLOSSES AT 293 K (20 DEG C). AT 279 K (6 DEG C), CHILLING INJURIES OCCURRED: AT 285 K (12 DEG C) THE COLOUR CHANGED MORE RAPIDLY THAN AT 282 K (9 DEG C). PRECOOLING IN AIR IS NOT EFFECTIVE AND THAT WITH WATER INCREASED ROTTING. IMMERSION IN A CHLORINE SOLUTION (300 PPM) INCREASED ROTTING. PRETREATMENT WITH 25% CO2 OVER 120 HRS PRODUCED POSITIVE EFFECTS ON COLOUR AND FIRMESS DURING 3 WEEKS, BUT LATER THE ROTTING INCREASED ON WOUNDED STEMS. INDIVIDUAL COATING WITH A POLYOLEFIN FILM PRESERVED FIRMNESS DURING 7 WEEKS AT 282 K, BUT FROM THE 4TH WEEK, ROTTING DEVELOPED CONSIDERABLY.

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Pages: 284-289

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Details

  • Original title: IMPACT OF POSTHARVEST HANDLING PROCEDURES ON STORAGE LIFE OF < LAMUYO > PEPPERS.
  • Record ID : 1988-1043
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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