บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Reduction of water loss and condensation using perforated film packages for fresh fruits and vegetables.

Emond, J. P.; Boily, S.; Mercier, F.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 339-346 Ref: 11 ref.

1995

บทคัดย่อ

Reduction of water loss and condensation using perforated film packages for fresh fruits and vegetables.

 

10 types of perforated plastic film were tested to determine their water vapour transmission resistance coefficients. Three of these films were used to pack 11 horticultural products (bell pepper, blueberry, broccoli, carrot, cauliflower, Chinese cabbage, Iceberg lettuce, raspberry, Romaine lettuce, spinach, strawberry) in order to study water loss, condensation formation and overall quality of the product. Products were stored under controlled conditions (2 deg C and 95% RH for 7 days and 10 deg and 85% RH in alternate 12-h cycles for 2 days). Perforated films significantly reduced water loss and condensation formation. Perforated films also showed potential for extending the shelf life of fruits and vegetables. However, more work is needed in order to determine the optimum product weight/film area ratio for conservation.