PRECOOLING OF FRUIT AND VEGETABLES: INITIAL TREATMENT AT HARVEST TIME.

PREREFRIGERATION DES FRUITS ET LEGUMES : PREMIERS SOINS DES LA RECOLTE.

Author(s) : DAVIN A.

Type of article: Article

Summary

A GENERAL REPORT ON THE PHYSIOLOGICAL BASIS AND PRECOOLING METHODS OF VEGETAL PRODUCT IS GIVEN. THE AUTHOR DESCRIBES THEIR GENERAL PHYSIOLOGICAL BEHAVIOUR AND THE BIOCHEMICAL PROCESS WHICH GOVERNS THEIR EVOLUTION AFTER HARVESTING (RESPIRATION, FERMENTATION) ; THE EFFECT OF A TEMPERATURE REDUCTION ON THIS EVOLUTION AND THE BENEFIT OF CHILLING PRIOR TO STORAGE ARE ANALYSED ; FINALLY, THE PRINCIPLES OF VARIOUS METHODS OF CHILLING (AIR, WATER, VACUUM) ARE REVIEWED. J.R.

Details

Original title: PREREFRIGERATION DES FRUITS ET LEGUMES : PREMIERS SOINS DES LA RECOLTE.
Record ID : 1989-2285
Languages: French
Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 678
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Vegetables
Keywords: Precooling; Vacuum; Chilling; Air; Physiology; Vegetable; Fruit; Water