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IIR document

TECHNOLOGY OF COLD STORAGE OF PEPPERS.

Author(s) : FIKIIN A., VASILEVSKA V., KALINOV V.

Summary

IN ORDER TO DETERMINE THE OPTIMUM CONDITIONS FOR THE STORAGE OF BULGARIAN PEPPERS AND THE VALUE OF LOSSES, SEMI-INDUSTRIAL TESTS WERE CARRIED OUT, WHICH LED TO THE FOLLOWING CONCLUSIONS: A TEMPERATURE OF 280 K (7 DEG C) AND A RELATIVE HUMIDITY OF 90 TO 95% ARE MORE FAVOURABLE FOR GREEN PEPPERS OF KAPIYA, KALINKOV AND GOLDEN MEDAL VARIETIES. A TEMPERATURE OF 273 K (0 DEG C) AND A RELATIVE HUMIDITY OF 90-95% ARE FAVOURABLE FOR RED PEPPERS OF THE KAPIYA VARIETY FOR 60 DAYS.

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Pages: 1982-4

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Details

  • Original title: TECHNOLOGY OF COLD STORAGE OF PEPPERS.
  • Record ID : 1984-1019
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 326-331; 2 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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