Modification de la qualité des racines (Pachyrhizus erosus Urban cv. Agua Dulce), entreposées à des températures de réfrigération et de non réfrigération.

Quality changes in jicama roots stored at chilling and nonchilling temperatures.

Auteurs : MERCADO-SILVA E., CANTWELL M.

Type d'article : Article

Résumé

Mature jicama roots (Pachyrhizus erosus Urban cv. Agua Dulce) were stored at 5, 10, 13 and 20 °C for 1, 2 or 3 weeks and then transferred to ambient conditions (18-23 °C) for 1 week. Storage of roots at 5 and 10 °C for 2 weeks resulted in chill-induced decay and loss of intact root firmness. Increased rates of water loss after storage was another indicator of chilling injury. Colour, texture, aspect of flesh and firmness are also studied. Jicama roots stored at 13 and 20 °C maintained good external visual quality and a white crisp pulp.

Détails

  • Titre original : Quality changes in jicama roots stored at chilling and nonchilling temperatures.
  • Identifiant de la fiche : 2000-1981
  • Langues : Anglais
  • Source : J. Food Qual. - vol. 21 - n. 3
  • Date d'édition : 1998

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