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TECHNOLOGICAL EVALUATION OF FRESH FRUIT AND VEGETABLES.

[In Italian. / En italien.]

Author(s) : GORINI F. L.

Type of article: Article

Summary

PRECOOLING IS ESSENTIAL IN MAINTAINING PRODUCT QUALITY AND HYDROCOOLING IS RECOMMENDED BECAUSE IT IS A RAPID PROCESS AND KEEPS WEIGHT LOSSES TO A MINIMUM. WITH LEAFY VEGETABLES, VACUUM COOLING IS PREFERRED SINCE MOST OF THE PRODUCTS ARE ALREADY PACKED AFTER HARVEST. VARIOUS TYPES OF PACKAGINGS ARE DESCRIBED SINCE THEY ARE ESSENTIAL TOWARDS MAINTAINING PRODUCT FRESHNESS, REDUCING WEIGHT LOSS AND PROVIDING LONGER STORAGE DURATIONS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-1944
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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