Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity

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Title: Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity
Authors: Ktenioudaki, AnastasiaSmith, AlyssaO'Donnell, C. P. (Colm P.)Nascimento Nunes, Maria Cecilia do
Permanent link: http://hdl.handle.net/10197/11516
Date: 5-Jun-2019
Online since: 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.
Funding Details: European Commission
Type of material: Conference Publication
Keywords: Food wasteSupply chainsStorage conditionsStrawberries
Other versions: https://www.ift.org/news-and-publications/food-technology-magazine/issues/2019/may/features/ift19-sessions-events-and-activities
Language: en
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
Appears in Collections:Biosystems and Food Engineering Research Collection

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