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USE OF CONTROLLED ATMOSPHERES TO RETARD DETERIORATION OF PRODUCE.

Author(s) : BRECHT P. E.

Type of article: Article

Summary

ALMOST 25% OF ALL PRODUCE HARVESTED WORLDWIDE IS SPOILED BECAUSE CERTAIN TECHNOLOGICAL AND HORTICULTURAL IMPROVEMENTS HAVE NOT BE REALISED FOR MANY FRUIT AND VEGETABLES AT THE WHOLESALE, RETAIL AND CONSUMER LEVELS. IT IS POINTED OUT THAT DRAMATIC IMPROVEMENTS IN MAINTAINING PRODUCT QUALITY DURING STORAGE AND TRANSPORT WILL RESULT FROM DEVELOPMENTS RELATED TO SUPPLEMENTS TO TEMPERATURE CONTROL, E.G. POSTHARVEST PHYSIOLOGICAL GENETICS, CHEMICAL CONTROL, ENVIRONMENTAL CONTROL, PACKAGING AND HANDLING TECHNIQUES. THIS ARTICLE IS RELATED TO THESE CONCEPTS ASSOCIATED WITH THE USE OF CONTROLLED, OR MODIFIED, ATMOSPHERE IN COMBINATION WITH REFRIGERATION. A. H. S.

Details

  • Original title: USE OF CONTROLLED ATMOSPHERES TO RETARD DETERIORATION OF PRODUCE.
  • Record ID : 1981-0088
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: Food Technol.
    vol. 34; n. 3; 45-50; 4 fig.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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