Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity
|Title:||Quality degradation kinetics of fresh strawberries exposed to different levels of relative humidity||Authors:||Ktenioudaki, Anastasia; Smith, Alyssa; O'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 waste; Supply chains; Storage conditions; Strawberries||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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