The mechanism that the produce deep their initial water content during long-term storage.
Shiina T., Umehara H., Miyatake F., Nakamura N.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p41
2004
บทคัดย่อ
The mechanism that the produce deep their initial water content during long-term storage.
Most fruits and vegetables demand low temperature and high humidity, around 0 °C and more than 80% RH, when they are being stored.On the other hand, optimum relative humidity for some root vegetables and fruit vegetables is around 60-70% RH.These produce suffer from microbial spoilage when they are stored at higher humidity condition.It often happens that moistrue content after long term storage does not show the difference between the initial value and the final value although there is much weight loss of the produce.In this study, we proposed the model, which illustrate the mass balance of the moisture within the produce to understand the maintenance of the initial moisture content during storage.Model was applied to the garlic storage and its potentiality has been validated through storage test under different temperature and gas composition.