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The effect of water precooling temperature of cucumber on chilling injury.

Effet de la température de prérefroidissement à l'eau du concombre sur les altérations dues au froid lors de l'entreposage.

Author(s) : DEELL J. R., VIGNEAULT C., LEMERRE S.

Summary

The cucumber develops chilling injury if the vegetables are for a long time exposed to a temperature lower than 10 °C. Time of exposure is a very important parameter. The aim of the study was to determine the lowest possible temperature of chilled water used to chill the cucumber, without incurring chilling injury. Results show that water at 6 °C can be used.

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Pages: 2000-4

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Details

  • Original title: Effet de la température de prérefroidissement à l'eau du concombre sur les altérations dues au froid lors de l'entreposage.
  • Record ID : 2002-1971
  • Languages: French
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 525-528; fig.; tabl.; 2 ref.

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