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PRESERVATION OF VEGETABLES BY LOW TEMPERATURE AND CHEMICAL AGENTS.

[In Portuguese. / En portugais.]

Author(s) : BLEINROTH E. W.

Type of article: Article

Summary

BROCCOLI AND RADISH WERE PRESERVED AT TEMPERATURES OF 273 AND 276 K (0 AND 3 DEG C), THE BEST RESULTS BEING OBTAINED WHEN THE VEGETABLES WERE PACKAGED IN POLYETHYLENE BAGS. THE QUALITY OF BROCCOLI WAS MAINTAINED FOR 2 WEEKS AT 273 K AND OF RADISH FOR 4 WEEKS. SQUASH, CUCUMBER AND PEPPER WERE SENSITIVE TO TEMPERATURES BELOW 281 K (8 DEG C). ABOVE 281 K, SQUASH STORED WELL FOR 3 WEEKS, CUCUMBER FOR 2 WEEKS AND GREEN PEPPER FOR 1 MONTH, WHEN PACKAGED IN POLYETHYLENE BAGS. THE MOISTURE LOSSES IN THESE VEGETABLES WERE VERY HIGH, AND WILTING AND TEXTURE LOSS OCCURRED EVEN WHEN KEPT IN A COLD ROOM WITH A RELATIVE HUMIDITY OF 90%. THE BEST STORAGE RESULTS WERE OBTAINED WITH GIBBERELLIC ACID AT A CONCENTRATION OF 0.1%, WHICH MADE IT POSSIBLE TO DUPLICATE OR TRIPLICATE THE VEGETABLE STORAGE TIME AS COMPARED TO THE CONTROL SAMPLES.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1986-0661
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 22 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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