Partager

La qualité des poivrons entreposés traités au préalable à l'eau chaude et emballés dans du polyéthylène.

Storage quality of bell peppers pretreated with hot water and polyethylene packaging.

Auteurs : GONZÁLEZ-AQUILAR G. A., CRUZ R., BAEZ R., et al.

Type d'article : Article

Résumé

Treatment of Capsicum fruits with hot water at 45 °C for 15 min or 53 °C for 4 min prior to storage at 8 °C markedly reduced the incidence of fungal infections. However, the hot water treatment induced shrivelling during storage. When hot water-treated fruits were subsequently placed in low density polyethylene bags, storage quality was improved (retention of firmness, reduction of water loss, retardation of colour change, and alleviation of chilling injury.

Détails

  • Titre original : Storage quality of bell peppers pretreated with hot water and polyethylene packaging.
  • Identifiant de la fiche : 2001-2297
  • Langues : Anglais
  • Source : J. Food Qual. - vol. 22 - n. 3
  • Date d'édition : 1999

Liens


Voir la source

Indexation