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Document IIF

Influence de la température d'entreposage sur la préservation de la qualité de la salade de Savoie.

Effect of storage temperature on quality maintenance of savoy salad.

Auteurs : KIM J. G., LUO Y., GROSS K. C.

Résumé

The paper presents a study that evaluates quality changes of salad savoy as influenced by storage temperature. Two varieties of salad savoy (white and violet) were obtained from a commercial grower and stored at 0, 5, 10, 15 and 20 °C with 95% relative humidity. Quality attributes, including colour, weight loss, decay and overall quality, were evaluated every 4 days for up to 40 days. No chilling injury was noted at this temperature. A storage temperature of 5 °C also maintained good overall quality of salad savoy, although there was a much faster change in colour of samples as compared to those stored at 0 °C. With storage temperatures of 10 °C or above, the quality of salad savoy deteriorated rapidly, rendering the product unmarketable after 8 days at 15 and 20 °C. Both white and violet salad savoy had similar responses to storage temperature, although quality maintenance of violet salad savoy was better than white.

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Détails

  • Titre original : Effect of storage temperature on quality maintenance of savoy salad.
  • Identifiant de la fiche : 2004-2324
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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