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The role of desiccation in chilling injury of produce stored at low temperatures.
Author(s) : PURVIS A. C.
Summary
A strong relationship between moisture loss during low temperature storage and the development of chilling injury symptoms during rewarming has been observed for fruit of several species. Desiccation enhances oxygen availability to tissues and the generation of active oxygen species which contributes to symptom development of chilling injury.
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Pages: p 65-72
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Details
- Original title: The role of desiccation in chilling injury of produce stored at low temperatures.
- Record ID : 1996-0221
- Languages: English
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Publication date: 1994/09/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (33)
See the conference proceedings
Indexing
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Themes:
Fruit;
Vegetables - Keywords: Oxygen; Weight loss; Chilling injury; Vegetable; Cold storage; Fruit
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Epidermal ultrastructural mechanism of chilling...
- Author(s) : COHEN E., SHAPIRO B., SHALOM Y., KLEIN J. D.
- Date : 1995
- Languages : English
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A dynamic model on chilling injury in vegetable...
- Author(s) : TIJSKENS L. M. M., OTMA E. C., KOOTEN O. van
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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Reducing the water loss of horticultural and ar...
- Author(s) : SCHEER A.
- Date : 1994/07
- Languages : English
- Source: International symposium on postharvest treatment of horticultural crops.
View record
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Simulation of moisture loss and heat loads in r...
- Author(s) : BECKER B. R., FRICKE B. A.
- Date : 1996/10/02
- Languages : English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
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Postharvest techniques for reducing low tempera...
- Author(s) : WANG C. Y.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
View record