Wpływ pozbiorczego traktowania gorącą wodą oraz typu opakowania jednostkowego na trwałość papryki krojonej w czasie krótkotrwałego składowania

• Autorzy: Grzegorzewska M.

Warianty tytułu

EN

The effect of hot water treatment and type of unit packaging on durability of fresh-cut pepper during short storage

• Języki publikacji: PL

Abstrakty

EN

The aim of the study was to assess the effect of the hot water treatment on storage ability of yellow fruit fresh-cut pepper ‘Sunny F1’. The usefulness of unit packaging of fresh-cut red fruit pepper ‘Yecla F1’ was also evaluated. The post-harvest hot water treatment of temperature 45-55 °C improved the hardness of fresh cut pepper ‘Sunny F1’. The best quality in cold storage and subsequent shelf life (18-20 °C) maintained pepper treated by water with temperature of 55 °C for 12 seconds. The storage temperature influenced significantly the quality of fresh-cut pepper. Pepper maintained better quality at a temperature of 3 °C and 5 °C than at 8 °C. Comparing the unit packaging for fresh-cut pepper ‘Yecla F1’, distinctly better quality after 6 days of storage at 8 °C was found for pepper on polystyrene foam trays wrapped in stretchy film and in bags with microperforation (PET/PE and PET) than in polyethylene bags with perforation (6 holes ø 0.04 cm).

Słowa kluczowe

PL

papryka; warzywa krojone; trwalosc przechowalnicza; przechowywanie krotkoterminowe; traktowanie pozbiorcze; woda goraca; opakowania jednostkowe

• Wydawca: -
• Czasopismo: Zeszyty Naukowe Instytutu Ogrodnictwa
• Rocznik: 2014
• Tom: 22
• Opis fizyczny: s.19-29,tab.,bibliogr.

Twórcy

autor

Grzegorzewska M.

• Instytut Ogrodnictwa, ul.Konstytucji 3 Maja 1/3, 96-100 Skierniewice

Bibliografia

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