ShareREDUCTION OF CHILLING INJURY IN FRUITS AND VEGETABLES.
Author(s) : WANG C. Y.
Type of article: Article
Summary
CHILLING INJURY IS RESPONSIBLE FOR SUBSTANTIAL POSTHARVEST LOS SES. THE REDUCTION OF THESE LOSSES IS BOTH ECONOMICALLY AND SCIENTIFICALLY IMPORTANT. WHILE NO AVAILABLE TECHNIQUES CAN ENTIRELY ELIMINATE THE INJURY CAUSED BY CHILLING, SOME METHODS HAVE BEEN DEMONSTRATED TO ALLEVIATE CHILLING INJURY S THESE METHODS INCLUDE CHEMICAL TREATMENTS, APPLICATIONS OF GROWTH REGULATORS, PRESTORAGE TEMPERATURE CONDITIONING, INTERMITTENT WARMING, CONTROLLED ATMOSPHERE STORAGE, HIGH STORAGE HUMIDITY, FILM PACKAGING, WAXING, HYPOBARIC STORAGE, AND GENETIC MODIFICATION.
Details
- Original title: REDUCTION OF CHILLING INJURY IN FRUITS AND VEGETABLES.
- Record ID : 1992-1165
- Languages: English
- Source: Postharvest News Inf. - vol. 2 - n. 3
- Publication date: 1991/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Fruit;
Vegetables - Keywords: Controlled atmosphere; Low pressure; Deterioration; Chilling; Storage; Chilling injury; Vegetable; Packaging; Fruit; Additive
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CHILLING INJURY OF FRUITS AND VEGETABLES.
- Author(s) : WANG C. Y.
- Date : 1989
- Languages : English
- Source: Food Rev. int. - vol. 5 - n. 2
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CHILLING INJURY OF FRUITS AND VEGETABLES.
- Author(s) : WANG C. Y.
- Date : 1989
- Languages : English
- Source: Food Rev. int. - vol. 5 - n. 2
View record
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COOLING AND STORAGE OF FRUITS AND VEGETABLES.
- Author(s) : GEESON J. D.
- Date : 1989
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 1989.03.02; 10 p.; 8 fig.; 9 tabl.; 53 ref.
View record
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HANDLING FRESH TROPICAL PRODUCE FOR EXPORT.
- Author(s) : VAKIS N. J.
- Date : 1981
- Languages : English
- Source: Int. Trade Forum - vol. 17 - n. 1
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Review: role of polyamines in chilling injury o...
- Author(s) : SERRANO M., MARTINEZ MADRID M. C., MARTINEZ G., RIQUELME F., PRETEL M. T., ROMOJARO F.
- Date : 1996
- Languages : English
- Source: Food Sci. Technol. int. - vol. 2 - n. 4
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