บทคัดย่องานวิจัย

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Non-destructive measurement of the effect of fluctuating temperature on stored vegetables.

Willging, C.; Weichmann, J.;

Deutsche Gesellschaft fur Qualitatsforschung (Pflanzliche Nahrungsmittel) DGQ e.V. XXXIV. Vortragstagung, Zerstorungsfreie Qualitatsanalyse, Freising-Weihenstephan, Germany, 22-23 Marz 1999. Year: 1999 Pages: 199-206 Ref: 2 ref.

1999

บทคัดย่อ

Non-destructive measurement of the effect of fluctuating temperature on stored vegetables.

Postharvest losses of stored vegetables were higher for rapid temperature fluctuations with small hysteresis values than under storage conditions which fluctuated slowly with relatively high deviations. A cuvette system was constructed to study the effect of variable fluctuating storage conditions on postharvest reactions of plant organs. Sine-wave shaped temperature variations were used to simulate the temperature fluctuations in a cold-storage room. Transpiration and respiration rates of stored crops were determined by infrared absorption in an open system. Temperature and humidity conditions in each cuvette were measured using high accuracy systems. Experiments were carried out using various vegetables showing different postharvest reactions. For pickling cucumbers, higher hysteresis values, as well as slower fluctuations, resulted in higher respiration rates.