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Document IIF

L'effet de la température d'entreposage avant la coupe sur la qualité des poivrons rouges emballés.

The effect of storage temperature prior to cutting on the quality of packaged, sliced red peppers.

Auteurs : TOIVONEN P. M. A., STAN S.

Résumé

Red peppers (cv. Bell Boy) were obtained directly after harvest and transported to the Pacific Agri-Food Research Centre. On arrival half of the peppers were placed into a 5 °C storage and the other half into 13 °C storage. The peppers were held at these temperatures for 72 hours before processing. After removal from storage, the peppers were washed with 100 ppm chlorine and cut into slices with a sharp stainless steel knife. The pepper slices were washed in water, drained, and sealed in relative impermeable bags. Seven replicate bags from each preprocessing storage temperature were prepared. All of the packaged peppers were stored for eight days in a 1 °C storage room. All parameters measured or samples were far better for 5 °C stored peppers than for 13 °C. Therefore lower storage temperatures are recommended for red peppers prior to processing.

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Pages : 2000-4

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    20 €

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    Gratuit

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Détails

  • Titre original : The effect of storage temperature prior to cutting on the quality of packaged, sliced red peppers.
  • Identifiant de la fiche : 2002-1986
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 362-366; fig.; tabl.; 7 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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