ShareSummary
The authors observe that after 5-7 days the mushrooms maintain better firmness and colour and weight losses are limited when the precooling under vacuum was used and when they were twice wrapped in sheet of PVC.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1992-2789
- Languages: Italian
- Source: Atti IVTPA - vol. 13
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Precooling; Mushroom; Texture; Weight loss; Vegetable; Cold storage; Packaging
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The influence of flush number, bruising and sto...
- Author(s) : BURTON K. S., NOBLE R.
- Date : 1993/07
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 3 - n. 1
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COMPARISON OF MARKET CONTAINERS FOR COOLING AND...
- Author(s) : NOBLE R.
- Date : 1990
- Languages : English
- Source: Mushroom J. - n. 213
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An investigation on blast precooling of mushrooms.
- Author(s) : HE D., WOODS J. L., ZHANG Q. X.
- Date : 1993
- Languages : Chinese
- Source: Trans. chin. Soc. agric. Eng. - vol. 9 - n. 1
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Quick-frozen" whole" mushrooms. Campden Food Sp...
- Author(s) : RODWAY E.
- Date : 1995/12
- Languages : English
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Chinese cabbage: shelf life and marketing.
- Author(s) : SOZZI A., ILARDI V.
- Date : 1993
- Languages : Italian
- Source: Colt. protette - vol. 22 - n. 11
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