SharePostharvest changes during storage of packaged radicchio.
Author(s) : PERKINS-VEAZIE P. M., RUSSO V. M., COLLINS J. K.
Type of article: Article
Summary
At 10 deg C, the causes of deterioration are leaf browning and pathogen contamination. At 1 deg C, a discoloration of the purple leaves is noted, before browning. Shelf life is extended from 2 to 3 weeks when the salad is stored in plastic bags rather than in plastic cans.
Details
- Original title: Postharvest changes during storage of packaged radicchio.
- Record ID : 1993-3356
- Languages: English
- Source: J. Food Qual. - vol. 15 - n. 2
- Publication date: 1992
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Indexing
- Themes: Vegetables
- Keywords: Browning; Deterioration; Chilling; Salad; Vegetable; Storage life
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