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Chauffage intermittent des pêches cv. BR-6 au cours de l'entreposage frigorifique.

Aquecimento intermitente em pêssegos "BR-6" frigoconservados.

Auteurs : KLUGE R. A., HOFFMANN A., NACHTIGAL J. C., BILHALVA A. B., FACHINELLO J. C.

Type d'article : Article

Résumé

Intermittent warming had no effect on total soluble solids or total titratable acidity but pulp firmness decreased markedly. Intermittent warming for 21, 25 or 45 hours reduced flesh browning from 67.8% (fruits stored at 0 deg C for 24 days) to 0-2.3% but increased weight loss (although not significantly). Intermittent warming for 45 hours increased decay to more than 88%.

Détails

  • Titre original : Aquecimento intermitente em pêssegos "BR-6" frigoconservados.
  • Identifiant de la fiche : 1999-0236
  • Langues : Portugais
  • Source : Pesqui. Agropecu. bras. - vol. 31 - n. 8
  • Date d'édition : 1996

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