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PHYSIOLOGY AND TEMPERATURE OF FRESH AND CUT UP PRODUCTS.

PHYSIOLOGIE ET TEMPERATURE DES PRODUITS FRAIS DECOUPES.

Author(s) : CHAMBROY Y.

Type of article: Article

Summary

PHYSIOLOGY OF < READY-TO-SERVE > PRODUCTS (FRESH VEGETALS WHICH ARE READY FOR USE, CUT UP AND CONDITIONED IN PLASTIC BAGS). THE EXPERIMENTS CARRIED OUT ON GREEN SALADS CULTIVATED IN OPEN FIELDS (VARIETY < GEANTE MARAICHERE >) PRINCIPALLY CONCERNED THE CHANGES IN RESPIRATORY ACTIVITY DURING STOR THE CHANGE IN THE INTERNAL ATMOSPHERE OF THE BAG TO AN EQUILIBRIUM IN THE OXYGEN AND CARBON DIOXIDE LEVELS IS DESCRIBED, AS WELL AS THE INFLUENCE OF TEMPERATURE ON THIS CHANGE. THE EFFECTS OF MODIFICATIONS IN THE INITIAL ATMOSPHERE, EITHER DECREASE IN OXYGEN OR INCREASE IN CARBON DIOXIDE, ARE STUDIED. TO CONCLUDE, THE APPROPRIATE STORAGE CONDITIONS ARE MENTIONED. J.R.

Details

  • Original title: PHYSIOLOGIE ET TEMPERATURE DES PRODUITS FRAIS DECOUPES.
  • Record ID : 1989-2302
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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