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The effects of vacuum cooling on the quality criteria of some vegetables.

Author(s) : TURK R., CELIK E.

Summary

Lettuces were precooled over 28-30 minutes to 2 or 4 deg C or left uncooled (control) and then either wrapped in perforated polyethylene or left unwrapped prior to storage at 0 deg C and 85-90% relative humidity for 2 weeks. Precooling significantly reduced weight loss during cooling and storage. Also, weight loss in the wrapped lettuces was less than in the unwrapped lettuces.

Details

  • Original title: The effects of vacuum cooling on the quality criteria of some vegetables.
  • Record ID : 1996-3533
  • Languages: English
  • Source: International symposium on postharvest treatment of horticultural crops.
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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