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Betterave rouge : effet de la température, du cultivar et de la taille de la racine sur la qualité et l'aptitude à l'entreposage.

The effect of temperature, cultivar and root size on quality and storage ability of red beet.

Auteurs : BADELEK E., ADAMICKI F., ELKNER K.

Type d'article : Article

Résumé

Red beets (Beta vulgaris) of three cultivars (Czerwona Kula, Chrobry and Batory) were stored for 7 months at 0, 2 or 5 °C. Decreasing the storage temperature from 5 to 0 °C increased the number of rotten roots and decreased the percentage of roots with leaves sprouted. A temperature of 2 °C proved to be the best for long-term storage of red beet because, after 7 months storage, the highest proportion of non-rotten, marketable roots of high quality occurred at this temperature. Out of the three cultivars, Czerwona Kula had the highest percentage of rotten roots of all tested storage temperatures. However, the same cultivar had the least tendency to sprout leaves during storage. Root size did not affect red beet storage ability.

Détails

  • Titre original : The effect of temperature, cultivar and root size on quality and storage ability of red beet.
  • Identifiant de la fiche : 2005-2671
  • Langues : Anglais
  • Source : Veg. Crops Res. Bull. - vol. 56
  • Date d'édition : 2002

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