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Document IIF

Les techniques de manutention dans un système de distribution typique affectent la température et la qualité finale de la laitue.

Handling techniques in a typical distribution system affect the temperature and end quality of lettuce.

Auteurs : HÉBERT A., LEBLANC D. I., TAYLOR M., et al.

Résumé

To determine which steps in the distribution system had the most effect on the end quality of produce available in retail stores, the temperature, quality, and amount of trimming required were compared for unwrapped Iceberg lettuce distributed from a grower-shipper, to a wholesaler, and then to three retail stores. A 3 °C temperature increase occurred during the initial transportation step, while a 3 to 8°C temperature increase occurred during delivery to the retail stores. The initial transportation step caused the most change in end quality, but had little effect on the amount of lettuce needing to be trimmed. The delivery step, and in-store handling and storage, caused no significant change in end quality. However, there was a 1% increase in the amount of lettuce needing to be trimmed for the samples delivered to the retail stores, and in-store handling and storage resulted in a further 2 to 3% of the whole lettuce being trimmed.

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Détails

  • Titre original : Handling techniques in a typical distribution system affect the temperature and end quality of lettuce.
  • Identifiant de la fiche : 2004-2872
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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