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16 lip 2024 · Studies on different fruits like guava, papaya, and banana are referenced to show how these changes have been observed and impact quality. This document discusses the production of tomato juice, puree, and paste. It provides details on raw material quality, processing methods, and storage.
- Lecture 5: Transport and Storage of Fruits and Vegetables
This document discusses the transport and storage of fresh...
- Lecture 5: Transport and Storage of Fruits and Vegetables
15 paź 2020 · This document discusses various traditional and modern methods for storing fruits and vegetables after harvest. Traditional methods include storage in pits, on-site storage, storage in high altitude areas, clamp storage, underground cellars, wind breaks, and barns.
17 maj 2016 · This document discusses the transport and storage of fresh fruits and vegetables. It covers 4 key areas: 1) the ideal characteristics of transport for fresh produce, 2) how refrigerated storage can reduce deterioration, 3) the importance of appropriate transport for marketing, and 4) damages that can occur during transport.
5 sty 2014 · • Storage of fresh fruits and vegetables prolongs their usefulness and in some cases, improves their quality; it also controls a market glut. • The principal goal of storage is to control the rate of transpiration, respiration, disease, and insect infestation and to preserve the commodity in its most usable form for the consumer.
lower real costs for fruits and vegetables through the reduction of losses and spoilage. Proper pre-cooling preserves product quality by inhibiting the growth of decay producing microorganisms
The document discusses different methods for storing fruits and vegetables both naturally and artificially. [1] Natural methods include in-situ storage, pits, trenches, clamps, and cellars. [2] Artificial methods include hypobaric storage, controlled atmospheric storage, modified atmospheric storage, and zero energy cool chambers. [3]
Precooling is the process of reducing field heat from fresh produce immediately following harvest in order to slow down metabolic processes and minimize degradation before marketing or storage. In post-harvest systems, precooling is a crucial step in preserving high-quality fruits and vegetables.
