ShareThe effect of perforated packaging on storage ability of green pepper fruits.
Author(s) : KOSSON R., STEPOWSKA A.
Type of article: Article
Summary
The storage aptitude and quality of green pepper fruit cv. Roxy F(1) packaged in polyethylene film with four different perforations from 0.0001 to 0.1% of total film was determined. Concentrations of oxygen and carbon dioxide inside the PE bags were monitored during storage at temperature 8°C, and the quality of pepper as ascorbic acid content, weight loss, fruit firmness, colour, marketable value of fruits were evaluated.
Details
- Original title: The effect of perforated packaging on storage ability of green pepper fruits.
- Record ID : 2007-0256
- Languages: English
- Source: Veg. Crops Res. Bull. - vol. 64
- Publication date: 2006
Links
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Indexing
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Themes:
Food engineering;
Packaging;
Vegetables - Keywords: Vitamin C; Oxygen; Quality; Sweet pepper; Vegetable; Expérimentation; Cold storage; Packaging; Concentration; CO2
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- Author(s) : KOSSON R., STEPOWSKA A.
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- Author(s) : RAI D. R., TYAGI S. K., JHA S. N., et al.
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- Source: Int. J. Food Sci. Technol. - vol. 45 - n. 3
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