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Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity
Date Issued
2019-06-05
Date Available
2020-08-28T15:27:30Z
Abstract
Strawberry is a popular fruit globally and one most often discarded throughout the supply chain, due to high perishability and poor management during distribution. Throughout the supply chain strawberries are kept at temperatures and relative humidity (RH) conditions that deviate significantly from the optimum. Many studies stress the importance of keeping strawberries at 90-95% RH but the effect of the deviations occurring during the supply chain on the appearance, acceptability and quality of strawberries has not been explored to date.
Sponsorship
European Commission
Type of Material
Conference Publication
Language
English
Status of Item
Peer reviewed
Conference Details
The 2019 Institute of Food Technologists Annual Event and Food Exposition (IFT 2019), New Orleans, United States of America, 2-5 June 2019
This item is made available under a Creative Commons License
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