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.

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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