Effect of Cooling Delays on Fruit and Vegetable Quality

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Cooling delays cause reduced product quality for three main reasons: 1) allowing respiration and associated normal metabolism to continue at hight rates, consuming sugars, acids, vitamins, and other constituents, 2) fostering water loss, and 3) increasing decay development. Delays may also allow increased susceptibility to ethylene damage, but ethylene concentrations are usually low near cooling facilities and ethylene does not usually cause as much damage as the other three factors. Delays can also cause undesirable product curvature and growth, but this is a problem with only a few commodities such as asparagus and green onions.

Autores: 
Jim Thompson
Autores: 
Marita Cantwell
Autores: 
Mary Lu Arpaia
Autores: 
Adel Kader
Autores: 
Carlos Crisosto
Autores: 
Joe Smilanick
Editora: 
Perishables Handling Quarterly
Año: 
2001