บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Non-destructive measurement of water relations as a criterion for freshness of vegetables.

Geyer, M.; Herppich, W.; Linke, M.;

Deutsche Gesellschaft fur Qualitatsforschung (Pflanzliche Nahrungsmittel) DGQ e.V. XXXIV. Vortragstagung, Zerstorungsfreie Qualitatsanalyse, Freising-Weihenstephan, Germany, 22-23 Marz 1999. Year: 1999 Pages: 131-142 Ref: 12 ref.

1999

บทคัดย่อ

Non-destructive measurement of water relations as a criterion for freshness of vegetables.

Measurements of water potential, pressure-volume analysis and transpiration coefficients were used to describe the water content, and therefore freshness, of carrots and radishes. Water potential as well as transpiration behaviour were suitable for determining produce quality. Furthermore, they allow the evaluation of postharvest equipment and technologies based on changes in produce properties.