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OPTIMUM TEMPERATURE FOR STORAGE OF FRUIT AND VEGETABLES WITH REFERENCE TO CHILLING INJURY.

[In Japanese. / En japonais.]

Author(s) : MURATA T.

Type of article: Article

Summary

DETERIORATION DUE TO RIPENING, SENESCENCE AND MICROBIOLOGICAL DISEASE CAN BE RETARDED BY STORAGE AT OPTIMUM TEMPERATURE BEING SLIGHTLY ABOVE THE FREEZING POINT OF TISSUES OF FRUIT AND VEGETABLES. HOWEVER, SOME TROPICAL OR SUBTROPICAL FRUIT AND VEGETABLES ARE SUBJECT TO CHILLING INJURY AT TEMPERATURE ABOVE FREEZING POINT. THE REVIEW FOCUSES ON RECENT INFORMATION REGARDING CHILLING INJURY OF FRUIT AND VEGETABLES, AND SUMMARISES THE OPTIMUM TEMPERATURE FOR TRANSPORTATION AND STORAGE OF FRUIT AND VEGETABLES IN RELATION TO CHILLING INJURY.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-0135
  • Languages: Japanese
  • Source: Trans. JAR - vol. 3 - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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