บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Water relations and mechanical properties of carrots; effects of storage at different air humidities.

Herppich, W. B.; Mempel, H.;

Deutsche Gesellschaft fur Qualitatsforschung (Pflanzliche Nahrungsmittel) DGQ e.V. XXXIV. Vortragstagung, Zerstorungsfreie Qualitatsanalyse, Freising-Weihenstephan, Germany, 22-23 Marz 1999. Year: 1999 Pages: 143-148 Ref: 6 ref.

1999

บทคัดย่อ

Water relations and mechanical properties of carrots; effects of storage at different air humidities.

Water is a major component of the internal and external quality of perishable horticultural products. A high water content denotes fresh and crisp fruits and vegetables. Thus, water relations link physical and physiological properties of the product. During postharvest handling carrots are exposed to many mechanical and climatic impacts which negatively affect water relations and hence reduce freshness and crispness. Using the pressure bomb technique as well as an Instron type universal testing device, the root water potential and the modulus of elasticity were non-destructively determined to monitor the changes in these quality parameters during storage at different air humidities. By means of pressure-volume analysis the relationship between tissue elasticity and water potential, as well as its components, was investigated in detail. The results may help to objectively quantify the subjective parameters freshness and crispness, enabling characterization of their changes during storage and hand

ling.