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Effet de la réfrigération par eau glacée et du revêtement polyéthylène de l'emballage sur le maintien de la qualité d'oignons destinés à l'export.

Effect of hydrocooling and polyethylene package lining on maintaining green onion quality for export.

Auteurs : ATTA-ALY M. A.

Type d'article : Article

Résumé

Green onions (cv. White Lisbon) were harvested, trimmed, washed and packed with or without previous hydrocooling in polyethylene (PE)-lined or unlined (exposed) cartons. Packed green onions were then held at room temperature (18 plus or minus 4 °C) for 6 days or at 2 plus or minus 1 °C for 2 weeks, followed by 2 days at room temperature (simulated retail holding period). Postharvest continuous growth, leaf deterioration and senescence, and visible pathogen infection developed more rapidly at room temperature than in cold storage. For normal retail holding periods, the results are far better with hydrocooling and PE-lined cartons.

Détails

  • Titre original : Effect of hydrocooling and polyethylene package lining on maintaining green onion quality for export.
  • Identifiant de la fiche : 2001-1442
  • Langues : Anglais
  • Source : Ann. agric. Sci. - vol. 43 - n. 1
  • Date d'édition : 1998

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