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ISHS Acta Horticulturae 62: Symposium on Vegetable Storage

EFFECT OF RELATIVE HUMIDITY OF STORAGE LIFE OF VEGETABLES

Authors:   L. van den Berg, C.P. Lentz
DOI:   10.17660/ActaHortic.1977.62.20
Abstract:
Tests with Brussels sprouts, cabbage, cauliflower, celery, Chinese cabbage and leeks stored at 0–1°C at two humidity levels, 90–95% and 98–100%, showed that these vegetables had a longer storage life at the higher humidity. Factors contributing to increased storage life included reduced trimming losses necessitated by wilting, yellowing and decay, as well as reduced loss of cripsness and juiciness. For leeks, a storage temperature of -1°C was substantially better than 0–1°C. Comparison of the results of this study with those obta-ned in earlier work shows agreement and provides a substantial body of data indicating the benefits of high humidity for many vegetables subject to moisture loss during storage.

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