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WASTAGE OF POSTHARVEST FRUIT AND ITS CONTROL BY USING REFRIGERATION.

Author(s) : RIPPON L. E.

Type of article: Article

Summary

THE CAUSES OF WASTAGE BY FUNGI AND BACTERIA ARE CONSIDERED IN DETAIL. THE FACTORS, ENVIRONMENTAL AND/OR PRESENT IN THE PRODUCE, WHICH FAVOUR OR RETARD THE GROWTH OF PATHOGENS ARE DISCUSSED IN DETAIL. STORAGE AT THE OPTIMUM TEMPERATURE IS THE MOST IMPORTANT LOSS REDUCING FACTOR IN THE POST HARVEST ENVIRONMENT. THE OPTIMUM SHOULD BE MAINTAINED AS FAR AS POSSIBLE UP TO THE TIME OF SALE AND CONSUMPTION IN A SUITABLE LOW TEMPERATURE. CONTROL OR MODIFICATION OF THE ATMOSPHERE MAY FURTHER CONTRIBUTE TO CONTROL OF WASTAGE. C.R.F.

Details

  • Original title: WASTAGE OF POSTHARVEST FRUIT AND ITS CONTROL BY USING REFRIGERATION.
  • Record ID : 1982-1552
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 40 - n. 1
  • Publication date: 1980/03
  • Document available for consultation in the library of the IIR headquarters only.

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