ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Current status of hypobaric storage.

Burg, S. P.;

Acta Horticulturae Year: 1993 Issue: No. 326 Pages: 259-266 Ref: 7 ref.

1993

บทคัดย่อ

A new process for the hypobaric storage of produce is described. Water loss under hypobaric conditions is controlled without humidifying the incoming expanded dry air with heated water. Evacuation rate is slowed until water evaporated from the commodity by respiratory heat exceeds the amount needed to saturate the incoming rarified air. The vase life of cut roses was determined prior to weighed bunches being placed in vacuum chambers in a 2 deg C, 93% RH room. Chambers were continuously evacuated and pressure was controlled at 3.33 x 103 N/m2. In some experiments, incoming air was humidified. After 21 days' storage, flowers were reweighed and their vase life was evaluated. Results for weight loss vs. evacuation rate with or without humidification are graphically presented. At an air flow rate of 160 cm3/min, 100% of the respiratory heat of roses was transferred by evaporative cooling without supplementary humidification. Roses stored for 21 days with or without humidification at flow rates in th

e range 80-160 cm3/min lost no significant vase life compared with fresh flowers.