ISHS Acta Horticulturae 220: I International Symposium on Vegetables for Processing
STORAGE STUDIES WITH HUNGARIAN PAPRIKA /CAPSICUM ANNUUM L. VAR. ANNUUM/ AND CAULIFLOWER /BRASSICA CRETICA CONVAR. BOTRYTIS/ USED FOR PRESERVATION |
| Author: | T. Sáray |
| Abstract:
Short-term cold storage of field-grown summer and early autumn vegetables is capable to preserve their internal and external quality. The Hungarian paprika /cultivar: "Fehérözön"/ after chilling can be stored without any considerable chilling damage and transpiration loss at 5 °C, for four or five days in circulating air, at 85–89 % relative humidity. Total loss amounts to 25–30 % without chilling. If a storage time of lo to 12 days is required, optimal temperature is 7–8 °C, other factors are the same as above. Removing stems decreases the transpiration loss. Cleaned summer cauliflower of short vegetative period /cultivar: "Primura"/ is quite perishable. Fresh white, compact cauliflower can be stored after chilling for 6–7 days in circulating air at 0–1 °C and 90–95 % relative humidity without significant loss. Its taste and consistency can be well preserved, there is no significant darkening in its tristimulus /Y/ value. Controlled atmosphere storage /4–5 % CO2 + 16–17 % O2 + 79 % N2/ makes possible an extended storage and safer quality retention. | |
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