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Preparing fruits and vegetables inside the store.

La préparation des fruits et légumes au coeur du magasin.

Author(s) : MÉRY A.

Type of article: Article

Summary

ln agro-food industry, fresh-cut processing facilities are kept at temperatures between 4 and 6°C. In-store, the temperature conditions when preparing the produce are the same as those prevalent in the shop (about 15°C in winter / 25°C in summer). The most fragile products (baby leaves) deteriorate faster as soon as the temperature reaches 25°C. Temperature conditions have a direct influence on the respira tory intensity of the product, on the microbiological growth and therefore on shelf life. 50, even when good hygiene practice procedures are implemented, preparing at 25°C +/-1°C reduces the shelf life of baby leaves to 3 days, that of a pineapple and mango salad to 4 days and that of grated carrot to 6 days. At 15°C (or at lower temperatures), their shelf life can be longer.

Details

  • Original title: La préparation des fruits et légumes au coeur du magasin.
  • Record ID : 30023977
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1162
  • Publication date: 2017/03

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