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LOW-OXYGEN INJURY TO GARLIC.

Author(s) : MENNITI A. M., CIMINO A.

Summary

FOUR TESTS WERE CARRIED OUT IN ORDER TO STUDY THE PATHOLOGICAL EFFECT OF A LOW OXYGEN LEVEL ON GARLIC. THE DETERIORATION OCCURS INSIDE AND OUTSIDE ON EACH BULB AS GREYISH-BEIGE PATCHES. THE DETERIORATION OCCURS AT 303 K (30 DEG C) AFTER 10 DAYS ; AT 308 K (35 DEG C) AFTER 7 DAYS ; AT 313-318 K (40-45 DEG C) AFTER 1 DAY ; AT 323 K (50 DEG C) AFTER 13 HOURS. NO DETERIORATION APPEARS AT 293 K (20 DEG C) AFTER 14 DAYS. THE OCCURRENCE OF DETERIORATION THEREFORE DEPENDS UPON TEMPERATURE AND IF IT RISES,THIS INCREASES THE RAPIDITY OF OCCURRENCE OF THE PROCESS.

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Pages: 637-641

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Details

  • Original title: LOW-OXYGEN INJURY TO GARLIC.
  • Record ID : 1988-2339
  • 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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