Articles
The loss of water during air refrigeration of fruits and vegetables
Received : 1 September 1997;
Published : 1 September 1997
Abstract
The quality of fruit and vegetables depends partly on their appearance: the turgidity of the cells gives the appearance of freshness to the produce. Fruit and vegetables gradually lose water until they are completely shrivelled. The author describes and analyses the process of water loss during chilling and storage in order to give recommendations for improving the methods for keeping produce fresh.
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