Share

Temperature effects on the internal lower oxygen limits of apple fruit.

Author(s) : YEARSLEY C. W., BANKS N. H., GANESH S.

Type of article: Article

Summary

Exposure of packaged fresh produce in modified atmospheres to elevated temperatures can cause the partial pressure of oxygen inside the produce to fall below internal lower O2 limits, resulting in fermentation and loss of quality. Results of the current study indicate temperature effects on lower O2 limits would not be significant except for modified-atmosphere packages destined for markets with ambient temperature in excess of 28 deg C.

Details

  • Original title: Temperature effects on the internal lower oxygen limits of apple fruit.
  • Record ID : 1998-1065
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 11 - n. 2
  • Publication date: 1997/06

Links


See other articles in this issue (1)
See the source

Indexing