Effect of temperature and relative humidity on fresh commodity quality
Robert E. Paull
Postharvest Biology and Technology Vol: 15 Issue: 3 Pages: 263-277.
1999
บทคัดย่อ
Low temperature has been used to extend the shelf life of temperate fruits and vegetables since antiquity, while the negative effect of low temperature (<10oC) on the shelf life of tropical plants and commodities has been known since at least the eighteenth century. Low temperature storage has the additional benefit of protecting non-appearance quality attributes: texture, nutrition, aroma and flavor. Time of day when harvest is performed can influence shelf life. In addition, delays in cooling after harvest can reduce commodity shelf life and quality. In commercial handling, shelf life of commodities may vary greatly from laboratory studies. The distribution chain rarely has the facilities to store each commodity under ideal conditions and requires handlers to make comprises as to the choice of temperature and relative humidity (RH). These choices can lead to physiological stress and loss of shelf life and quality. This limitation, especially late in the handling chain during retailing, requires all participants in the distribution chain to increase their understanding of the need to improve management of handling, temperature and RH, to limit losses in quality. Simulated storage studies should be conducted under conditions that approximate the average to better levels of commercial practices.