Studies on preservation of vegetables, 1: Preservation of green asparagus

Studies on preservation of vegetables, 1: Preservation of green asparagus

This paper describes a method for keeping qualities of green asparagus. The freezing temperature of material was -1.1 to -1.5 degrees C, and this value was lower than the published value. The relation between respiratory rate and temperature can be expressed by Gore's formula. The results showe...

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Veröffentlicht in:Nōgyō Kikai Gakkaishi 1994, Vol.56
Hauptverfasser: Itoh K, Li L.T, Himoto J
Format: Artikel
Sprache:jpn
Schlagworte:
almacenamiento
asparagus
congelacion
congelation
freezing
hortalizas
legume
preservacion
preservation
stockage
storage
temperatura
temperature
vegetables
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Zusammenfassung:This paper describes a method for keeping qualities of green asparagus. The freezing temperature of material was -1.1 to -1.5 degrees C, and this value was lower than the published value. The relation between respiratory rate and temperature can be expressed by Gore's formula. The results showed that the temperature of -0.5 degrees C was most suitable for keeping qualities. Combining with film package, the period of market quality remained for 30 days. The overall score of sensory test was affected b appearance and texture.
ISSN:0285-2543