Share

PHYSICAL PROPERTIES OF HORTICULTURAL PRODUCTS FOR STORAGE.

[In Dutch. / En néerlandais.]

Author(s) : RUDOLPHIJ J. W.

Type of article: Periodical article

Summary

HEAT PRODUCTION AS A FUNCTION OF TEMPERATURE WAS MEASURED IN GHERKINS, KAIL, CHINESE CABBAGE, CUCUMBER, HEAD LETTUCE, CELERY AND CHICORY. BASED ON THE RELATION HEAT PRODUCTION VS. TEMPERATURE OF FLOWER BULBS, AN OPTIMUM STORAGE TEMPERATURE WAS ESTABLISHED. THE STORAGE TEMPERATURE OF 2 DEG C ALREADY USED IN PRACTICE WAS EXCELLENT. BELOW THIS TEMPERATURE THERE IS NO FURTHER DIMINISHING METABOLIC ACTIVITY. THE FREEZING POINT OF BULBS IS BETWEEN -0.5 AND -0.9 DEG C.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1982-1220
  • Languages: Dutch
  • Source: Sprenger Inst., 1980 annu. Rep. - 102-103; 1 tabl.
  • Publication date: 1981/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing