SharePRESERVATION OF AVOCADOS BY CO2 SHOCKS.
CONSERVATION DE L'AVOCAT PAR CHOCS CO2.
Author(s) : COLLIN M. N.
Type of article: Article
Summary
A NEW TECHNIQUE DERIVED FROM MODIFIED ATMOSPHERES IS DEVELOPED. IT CONSISTS IN USING DURING STORAGE TIMES ATMOSPHERES WITH 20% CARBON DIOXIDE. DESCRIPTION OF THE TECHNIQUE AND DISCUSSION OF RESULTS. THE POSITIVE EFFECT OF CO2 IN THE PRESERVATION OF AVOCADO WAS SHOWN, MAINLY BY MINIMISING FUNGAL ATTACKS, DECREASING MASS LOSS AND MAINTAINING FRUIT FIRMNESS AND COLOUR. ORGANOLEPTIC PROPERTIES ARE NOT AFFECTED.
Details
- Original title: CONSERVATION DE L'AVOCAT PAR CHOCS CO2.
- Record ID : 1985-1509
- Languages: French
- Source: Fruits - vol. 39 - n. 9
- Publication date: 1984/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Controlled atmosphere; Chilling; Avocado; Organoleptic property; Weight loss; CO2; CO2 shock
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