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STORAGE (Storage and Refrigerated Transport (Perfectly insulated., With…
STORAGE
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Temperature
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Management
Temperature is the single most important factor in maintaining quality of fruits and vegetables after harvest.
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Enzymatic reactions in fruits will increase exponentially with the increase in physiological temperature (T◦).
Proper T◦ management can be a very effective tool in ensuring the produce remains in good condition throughout storage and transportation.
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Physiological Response
Continuous exposure of some climacteric fruits to 30°C causes flesh to ripen but the fruits fail to get exact colour.
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The changes including a general loss of pigments and tissue may develop a watery or translucent appearance
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Cooling
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Methods of cooling
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Cold air (room cooling, force-air cooling)
Evaporation of water from the produce evaporative cooling, vacuum cooling)
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