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Impact de la préréfrigération sur l'élimination de la chaleur sur le terrain et la durée de conservation des raisins.

Effect of precooling on field heat removal and the shelf life of grapes.

Auteurs : UNDE P. A., MORE H. G., GAWANDE V. N., et al.

Type d'article : Article

Résumé

A study was undertaken to investigate the effect of precooling methods on removal of field heat and shelf life of grapes cv. Thompson Seedless. The berries were packed and precooled using air- and hydro-precooling methods. The samples were precooled up to 6 °C by all precooling methods. Precooled samples were further stored at different storage temperatures (10 and 0 °C). The sample without precooling served as the control. The reduction in temperature to 6 °C was observed within 60, 40 and 30 minutes in still air-forced air- and hydro-precooling methods, respectively. The field heat removal ranged from 15.9 to 76.2 J/g. The heat removal rate was highest in hydro-precooling, followed by forced air-precooling. The shelf life varied between 3 to 11, 7 to 29 and 28 to 58 days for grapes stored at room temperature, cool chamber and cold storage, respectively, for all precooling methods. The longest shelf life was observed in forced air-precooled samples (46 days). The shortest shelf life was observed in hydro-precooled samples (25 days) when stored in cold storage. The shelf life increased with decreasing storage temperature. The score for colour and softness index were lowest in air precooled-grapes stored in the cold.

Détails

  • Titre original : Effect of precooling on field heat removal and the shelf life of grapes.
  • Identifiant de la fiche : 2005-0762
  • Langues : Anglais
  • Source : J. Maharashtra agric. Univ. - vol. 28 - n. 3
  • Date d'édition : 2003

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