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Document IIF

Tolérance et réponses de différents fruits et légumes aux traitements à l'air chaud à 43 ou 48°C et à 50 % d'humidité relative pendant 160 minutes.

Tolerance and responses of different fruits and vegetables to hot air treatments at 43 or 48 °C and 50% relative humidity for 160 minutes.

Auteurs : YAHIA E. M., VILLAGÓMEZ G., JUÁREZ A.

Résumé

Heat treatments have shown to have several advantages for fruits and vegetables including insect and decay control, retardation of ripening in some fruits and amelioration of chilling injury. The objective of the work was to classify different fruits and vegetables according to their sensitivity/tolerance to heat. Seventeen varieties of fruits and vegetables were tested. Some sensitivity results are presented. Sensitivity/tolerance to heat was correlated with the activity of trehalase.

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Format PDF

Pages : 2000-4

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Détails

  • Titre original : Tolerance and responses of different fruits and vegetables to hot air treatments at 43 or 48 °C and 50% relative humidity for 160 minutes.
  • Identifiant de la fiche : 2002-2399
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 714-718; tabl.; 11 ref.

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