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Relating respiration rate to storage life of broccoli and grapes.
Author(s) : BOWER J. H., PATTERSON B. D.
Summary
The total respiration during storage life of broccoli (Green Belt) and grapes (Red Globe) was measured at temperatures from 0 to 26 °C. Respiration rate was shown to increase logarithmically with temperature for both products. Broccoli colour changes were initally slow, but increased rapidly towards the end of storage life. In contrast, decline in grape quality was linear over time. Oxygen consumption increased when temperature decreased for broccoli. It was just the contrary for grapes. Application of respiration measurements to estimate the cost/benefit ratio of cooling fresh produce is discussed.
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Details
- Original title: Relating respiration rate to storage life of broccoli and grapes.
- Record ID : 2000-1434
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Broccoli; Respiration; Grape; Vegetable; Cold storage; Fruit; Storage life
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