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Influence de la température et de l'emballage sur la durée de conservation des haricots verts.

Effect of temperature and packaging on the shelflife of French beans.

Auteurs : SAHOO A. K., KULKARNI P. R.

Type d'article : Article

Résumé

Freshly harvested French beans obtained from a reliable source were hydrocooled by immersion in cold water to reach a temperature of 8 °C, stored in three conditions, i.e., open-tray, perforated and unperforated polypropylene bags at ambient conditions (30 plus or minus 5 °C, RH 70 plus or minus 3%) and at 10 plus or minus 2 °C (RH 88 plus or minus 3%). At various intervals of time the quality was monitored physically and chemically. Precooled samples showed a maximum shelf life of 32 days under normal conditions of storage instead of 11 days for non precooled samples.

Détails

  • Titre original : Effect of temperature and packaging on the shelflife of French beans.
  • Identifiant de la fiche : 2000-1984
  • Langues : Anglais
  • Source : J. sci. ind. Res. - vol. 58 - n. 7
  • Date d'édition : 07/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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