บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

The effects of vacuum cooling on the quality criteria of some vegetables.

Turk, R. and Celik, E.

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 825-829 Ref: 5 ref.

1994

บทคัดย่อ

The effects of vacuum cooling on the quality criteria of some vegetables.

ABSTRACT

Lettuces (cultivars Yedikule and Lital) were precooled over 28-30 min. to 2 or 4 deg C or left uncooled (control) and then either wrapped in perforated polyethylene or left unwrapped prior to storage at 0 deg C and 85-90% RH for 2 weeks. Precooling significantly reduced weight loss during cooling and storage. Also, weight loss in the wrapped lettuces was less than in the unwrapped lettuces. Although there was no significant difference in pH values between treatments, precooling had a positive effect on acidity. The control and unwrapped lettuces had the highest acid values. Overall, precooling was effective in preventing weight loss and maintaining quality. Precooling to 2 deg gave better results than precooling to 4 deg .