THE SPOILAGE LEADING TO PUTREFACTION OF FRUIT IN COLD STORAGE AT SEA.

[In German. / En allemand.]

Author(s) : BECKER R.

Type of article: Article

Summary

THE SPOILAGE LEADING TO PUTREFACTION IN FRUIT IS NEARLY ALWAYS THE RESULT OF BIOLOGICAL ACTIVITY IN MICRO-ORGANISMS ON THE SURFACE OF THE FRUIT. FRUIT HARBOURING SUCH MICRO-ORGANISMS THEN BRING THEM INTO THE COLD STORE. AMONG THE MICRO-FLORA IT IS MAINLY THE MOULDS WHICH CAUSE THE DAMAGE. ESSENTIAL TO THEIR FUNCTIONING IS AN ADEQUATE SUPPLY OF WATER (80% HUMIDITY OR MORE) AND SUITABLE CONDITIONS OF TEMPERATURE AND PH. AS A PREVENTIVE MEASURE, ONLY UNDAMAGED FRUIT SHOULD BE ACCEPTED. (J. ABSTR. BSRA, GB., 39, N.1, 1984/01, 80, 61,381.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1679
  • Languages: German
  • Source: Schiff Hafen - vol. 35 - n. 9
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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