Biomedical Engineering Reference
In-Depth Information
TABLE 2.7 (continued)
Safe Storage Temperature, Symptoms, and Amelioration of Chilling Injury
in Fruits and Vegetables
Approx. Lowest
Commodity
Safe Temp. °C
Symptoms of Chilling Injury
Amelioration
Papaya
7
107
Pitting, failure to ripen, off-
flavor, decay
107
None
10-12
122
Peaches and
nectarines
0-5
106
Wooliness, mealiness, lack of
flavor, flesh browning, lost
ability to ripen
106
CA storage,
123
intermittent warming
124
Pineapple
15
Blackheart, poor flavor
125
8-10
122
Uneven ripening, dull color,
water-soaked flesh, increased
acidity, loss in ascorbic acid
content
122
Plums
0
Flesh browning, off-flavor
106
Intermittent warming
126
Tangerine
5-8
127
Vegetables
Asparagus
0-3
106
Discoloration, softening of stem
tips
106
Beans (green)
7
107
Pitting, russetting
107
Lima beans
5-8
119
Snap bean
5-8
119
cv. Master piece
6
121
Cassava
5-8
128
Chayote
6.5
121
Cowpeas
5-8
119
Cucumbers
7
107
Pitting, water-soaked spots,
decay
107
Intermittent warming
129
cv. Horai
6
121
cv. Pixie
5.5
121
Eggplant
6.5
121
Surface scald
2
13
119
Ginger
12-14
128
Bitter melon
7
121
(balsam pear)
Ripe cantaloupe
4-6
119
Honeydew melon
7-10
107
Pitting, bitter flavor
107
Muskmelon
10-12
119
Oriental pickling
melon
6
121
Watermelon
5
107
Pitting, bitter flavor
107
7-10
119
Okra
7
107
Discoloration, water-soaked
areas, pitting
107
Peppers
5-7
119
Pitting, water-soaked spots
Intermittent warming
129
Potatoes
4
107
Internal discoloration,
sweetening
107
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