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Influence of temperature on the quality of fruit and vegetables
Project
Project code: MRI-OG-08-20
Contract period: 01.01.2001
- 31.12.2011
Purpose of research: Applied research
Fruit and vegetables are still living organisms after harvest with a very active metabolism. Carbohydrates, organic acids, fats, and proteins are degraded by biochemical reactions because of a high metabolism and respiration. Strong respiration is able to lead to a higher water loss and reduction of quality during long-term storage at wrong temperatures. Therefore, fruit and vegetables should be stored commercially as well as in private households at temperatures as low as possible if they not tend to chilling injuries like tropical fruit. Temperature reduction by 10 °C leads to a slow down in respiration by a factor 2 to 3 in plant products. The aim of our research is to optimize storage temperatures for different fruit and vegetables during commercial as well as private household storage to maintain the good quality of the plant products.
Section overview
Subjects
- Horticulture
- Vegetable Gardening
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
