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Respiration rates of some minimally processed vegetables.

Author(s) : MATTILA M., AHVENAINEN R., HURME E., HYVONEN L.

Summary

The effects of variety, cutting grade (peeled whole, cut in half, grated or sliced), storage time before processing, washing treatment (e.g. chlorinated water, citric acid), temperature and composition of the gas atmosphere on the respiration rate were determined for eight different minimally processed vegetables. Respiration was measured by a flow-through system. The most important factors in reducing the respiration rate were to keep the storage temperature as low as possible and to find the best atmosphere composition. Washing and the cutting grade also slightly affected the respiration rate.

Details

  • Original title: Respiration rates of some minimally processed vegetables.
  • Record ID : 1996-2916
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
  • Publication date: 1993/09/14
  • Document available for consultation in the library of the IIR headquarters only.

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