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Document IIF

Relation entre le taux de respiration et la durée de vie des brocolis et du raisin entreposés.

Relating respiration rate to storage life of broccoli and grapes.

Auteurs : BOWER J. H., PATTERSON B. D.

Résumé

The total respiration during storage life of broccoli (Green Belt) and grapes (Red Globe) was measured at temperatures from 0 to 26 °C. Respiration rate was shown to increase logarithmically with temperature for both products. Broccoli colour changes were initally slow, but increased rapidly towards the end of storage life. In contrast, decline in grape quality was linear over time. Oxygen consumption increased when temperature decreased for broccoli. It was just the contrary for grapes. Application of respiration measurements to estimate the cost/benefit ratio of cooling fresh produce is discussed.

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Détails

  • Titre original : Relating respiration rate to storage life of broccoli and grapes.
  • Identifiant de la fiche : 2000-1434
  • Langues : Anglais
  • Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Date d'édition : 19/09/1999

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