SharePRECOOLING ADDS VALUE TO KIWIFRUIT EXPORTS.
Author(s) : SKINNER A.
Type of article: Article
Summary
EARLY DEVELOPMENTS IN COOL STORAGE OF KIWIFRUIT ARE DESCRIBED AND PROBLEMS WITH IN STORE COOLING SUCH AS REDUCED SHELF LIFE ARE DISCUSSED. DELAYS IN PRECOOLING OF 1 HOUR ARE SAID TO REDUCE SHELF LIFE BY 10 HOURS. CONSEQUENTLY A 7 TO 10 DAY COOLING PERIOD IN STORE WOULD REDUCE THE SHELF LIFE BY 70 TO 100 DAYS. DETAILS OF PRESSURE COOLING SYSTEMS ARE GIVEN WHICH REDUCE FRUIT TEMPERATURES FROM 294 TO 283.5 K (21 TO 10.5 DEG C) IN 3 1/4 HOURS, AND TO 273 K (0 DEG C) IN 10 HOURS. G.R.S.
Details
- Original title: PRECOOLING ADDS VALUE TO KIWIFRUIT EXPORTS.
- Record ID : 1988-1471
- Languages: English
- Source: Thermonews - vol. 17 - n. 1
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fruit
- Keywords: Precooling; Chilling; Kiwifruit; Tropical fruit
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