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Physiological changes during cold storage of fresh packed peeled potatoes.
Author(s) : VOLDRICH M., OPATOVA H., PHILIPPON J.
Summary
Peeling, cutting, packaging and cold storage of fresh potato tubers native plant tissues) can cause various physiological changes resulting in lowering of shelf life and nutritional and sensorial properties of products.
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Pages: 1994-5
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Details
- Original title: Physiological changes during cold storage of fresh packed peeled potatoes.
- Record ID : 1996-0287
- Languages: English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Publication date: 1994/09/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Prepared food; Potato; Physiological property; Treatment; Vegetable; Cold storage; Packaging; Storage life
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Effects of prepackaging dip treatments and shel...
- Author(s) : PARK Y. M., LEE J. H.
- Date : 2000
- Languages : English
- Source: J. korean Soc. hortic. Sci. - vol. 41 - n. 5
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Postharvest quality dynamic of fresh-cut aspara...
- Author(s) : KADAU R., HUYSKENS-KEIL S., GOSSMANN M., et al.
- Date : 2003/02
- Languages : English
- Source: Proceedings of the International Conference Postharvest Unlimited.
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Lettuce type and fresh cut quality.
- Author(s) : CHIESA A., MASSA A., FILIPPINI de DELFINO O. S., et al.
- Date : 2000
- Languages : English
- Source: Agric. Trop. Subtrop. - vol. 33
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-
Potatoes postharvest.
- Author(s) : PRINGLE R., BISHOP C., CLAYTON R.
- Date : 2009
- Languages : English
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Recommendations for maintaining postharvest qua...
- Author(s) : SUSLOW T. V., VOS R.
- Date : 2009/02
- Languages : English
- Source: Postharvest Technol., Res. Inf. Cent. - 3 p.; tabl.
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