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Document IIF

Effet du refroidissement à air forcé, de l'entreposage et du transport à faible température, et de quatre méthodes de vente au détail sur la qualité des poires.

Effect of forced-air cooling, low temperature storage and transportation, four retailing methods on quality of pears.

Numéro : pap. n. 360

Auteurs : YAN C., LIU S., JIA L., et al.

Résumé

The effect of forced-air cooling, 5 days storage and 20 days transportation packed with microporous film in carton at 0°C,four retailing methods ( 4°C with stretch polyethylene (PE) film packaging, 4°C without packaging, 20°C with stretch PE film packaging, 20°C without packaging) for 4 days on the quality of pears were studied. The results showed that precooling time of pears by forced-air cooling from26.8°C down to 3.5°C was 230min. The sensory evaluations of forced-air cooling, 5 days storage and 20 days transportation packed with microporous film in carton at 0°C were 8.9, 8.8, 8.1.respectively. The quality of pears used 4°C with stretch PE film packaging method was the best among four retailing methods. The sensory evaluation, weight loss, firmness, soluble solid content, titratable acidity, the contents of Vitamin C and soluble sugar of pears after 4 days retailing were7.9, 0.89%, 26.47N, 12.43%, 0.117%, 9.12mg/100g and 5.7%, respectively.

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Format PDF

Pages : 7 p.

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    20 €

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Détails

  • Titre original : Effect of forced-air cooling, low temperature storage and transportation, four retailing methods on quality of pears.
  • Identifiant de la fiche : 30016233
  • Langues : Anglais
  • Source : Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Date d'édition : 16/08/2015
  • DOI : http://dx.doi.org/10.18462/iir.icr.2015.0360

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