SharePredictability of the keeping quality of strawberry batches.
Author(s) : SCHOUTEN R. E., KESSLER D., ORCARAY L., et al.
Type of article: Article
Summary
Quality losses can be expressed in terms of batch keeping quality and can be defined as the time it takes for the first strawberry in a consumer package of 20 strawberries to become rotten. The aim of this study was to develop a method capable of predicting the keeping quality of batches of strawberries on the basis of physiological processes and non-destructive measurements.
Details
- Original title: Predictability of the keeping quality of strawberry batches.
- Record ID : 2003-2389
- Languages: English
- Source: Postharvest Biol. Technol. - vol. 26 - n. 1
- Publication date: 2002/08
Links
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Strawberry; Contamination; Measurement; Botrytis; Quality; Process; Fruit
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- Date : 1986
- Languages : Italian
- Source: Incontro frutticolo Soi, Ferrara - 1986.02.14; 3 p.; 2 fig.; 2 phot.; 6 tabl.; 13 ref.
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- Date : 1983
- Languages : Romanian
- Source: Lucr. stiint. - 14; 101-109; 5 tabl.; 6 ref.
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- Date : 2000/08
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 20 - n. 1
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- Author(s) : WSZELAKI A. L., MITCHAM E. J.
- Date : 2000/09
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 203 - n. 2
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Influence of mist-chilling on postharvest quali...
- Author(s) : ALLAIS I., LÉTANG G.
- Date : 2009/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 6
- Formats : PDF
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