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THE PRESERVATION OF FRESH FRUITS AND VEGETABLES.

Author(s) : LOWINGS P. H., CUTTS D. F.

Summary

THE WORK, FROM 1920 ONWARDS, ON THE STORAGE OF FRUITS AND VEGETABLES, IS REVIEWED. IN ADDITION TO REFRIGERATION, METHODS FOR MODIFICATIONS TO THE ATMOSPHERE AROUND THE PRODUCE HAVE HELPED TO PROLONG STORAGE LIFE. THESE ARE DISCUSSED. THE AUTHORS RESEARCH HAS LED TO THE PRODUCTION OF AN EDIBLE COATING FOR SOME FRUITS AND VEGETABLES WHICH ACTS AS A SEMI-PERMEABLE BARRIER AND PROMOTES DEVELOPMENT OF AN INTERNAL GAS MIXTURE WHICH HAS PROVED EFFECTIVE IN REDUCING METABOLIC RATE (AND WATER LOSS) IN A RANGE OF FRUITS AND VEGETABLES. C.R.F.

Details

  • Original title: THE PRESERVATION OF FRESH FRUITS AND VEGETABLES.
  • Record ID : 1983-0503
  • Languages: English
  • Publication date: 1982/06
  • Source: Source: Proc. IFST
    vol. 15; n. 2; 52-54; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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