全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

Resfriamento rápido de piment?o amarelo com ar for?ado

DOI: 10.1590/S0103-84782012005000030

Keywords: capsicum annum l., temperature, conservation, postharvest.

Full-Text   Cite this paper   Add to My Lib

Abstract:

in the present research it was determined the cooling time of yellow bell pepper 'zarco hs' submitted to forced air cooling, using different types of packaging, as well its postharvest conservation under refrigeration at 5,1±0,2°c and 98,6±0,3% rh during a period of 30 days under. the temperature was measured by thermocouples in the chamber, the evaporator, fruit and packs for a total of 48 thermocouples. the analysis of mass loss, humidity content, and firmness index were realized. it was possible to conclude that the forced air cooling process it's a feasible technology for postharvest conservation of yellow bell pepper 'zarco hs' reducing the temperature of 7/8 cooling time to the maximum of 56 minutes.

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133