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Precooling of apricots, peaches and nectarines: influence on ripeness and quality.

[In Italian. / En italien.]

Author(s) : TONINI G., CACCIONI D.

Type of article: Book chapter

Summary

Results of ten years of research on the optimum conditions of precooling for apricots, peaches and nectarines are summarized, with the evaluation of the influence of this technique on the quality of the product. Precooling must be carried out as soon as possible after harvest to reduce weight losses, overripe fruit, etc. Water precooling can reduce weight losses, but can also increase rot, above all when fruit must be stored soon afterwards. Compared with the traditional air system, forced-air precooling reduces cooling times without increasing weight losses. A.P.

Details

Original title: [In Italian. / En italien.]
Record ID : 1993-1435
Languages: Italian
Source: In: Eurofrut 1991, Ferrara - 137-139; 2 fig.; 3 tabl.; 6 ref.
Publication date: 1991/10/24
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Precooling; Nectarine; Quality; Weight loss; Peach; Ripening (fruit); Fruit; Apricot