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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: 1994-5
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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.
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Oxygen; Weight loss; Chilling injury; Vegetable; Cold storage; Fruit
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