Study on Effects of Refrigerator Con ditions for High Quality Preservation of Furits and Vegetables

Abstract

Abstract: It is one of the most difficult proble ms in the field of food storage as to keep the fruits and vegetables in high quality as long as possible.This pap er studied on several common fruits a nd vegetables to find the effects of s torage conditions under differenttempera tures andhumidities.Theywereanalyzedfrommainly senses,weightloss es rateand lossesofVitaminC.Theeffectsofpackagesontheweightlosses ratewere alsodiscussed.Theresultsshowedt hattheloss rateofweightandVitaminCofallthe fruits andvegetables increaseddur ingthestoragedays.Itwas goodtoma intainthe fruits and vegetables in lowtempera tures and also the effect of humidity should be considered.This research provided basis for the improvement of refrigerators inthe storage of fruits andvegetables .

Key words: Fruits andvegetables , Temperature , Humidity , Coldstorage , Package

JIAO Yan, LI Bao-Guo, ZHANG Yan, HUA Ze-Zhao. Study on Effects of Refrigerator Con ditions for High Quality Preservation of Furits and Vegetables[J]. FOOD SCIENCE, 2002, 23(6): 150-153.

[1]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[2]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[3]	LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao. Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit [J]. FOOD SCIENCE, 2021, 42(9): 199-205.
[4]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[5]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[6]	PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong. Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography [J]. FOOD SCIENCE, 2021, 42(6): 200-205.
[7]	YANG Yang, ZHANG Xiaohu, ZHANG Yahong, LI Guangzong, YANG Xinyu. Effects of Regulated Night Temperature in Greenhouse on Grape Quality of Cabernet Sauvignon [J]. FOOD SCIENCE, 2021, 42(4): 80-86.
[8]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[9]	ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai. Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage [J]. FOOD SCIENCE, 2021, 42(17): 210-217.
[10]	ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong. Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice [J]. FOOD SCIENCE, 2021, 42(15): 74-80.
[11]	XU Chengxiang, ZHENG Fuqing, MA Yanping, ZHANG Shaoping, CHEN Xiaoting, YE Simin. Effect of Storage Temperature on Peel Wax Content and Chemical Composition of Citrus Cultivars with Different Storability [J]. FOOD SCIENCE, 2021, 42(13): 223-232.
[12]	LIU Fei, WANG Yun, ZHANG Juan, YE Yang, YAN Linfeng, LIU Jun. Effect of Far-Infrared Variable-Temperature Aroma Enhancement Technology on the Flavor Quality of Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(13): 94-102.
[13]	WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling. Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing [J]. FOOD SCIENCE, 2021, 42(12): 76-84.
[14]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[15]	LAN Weiqing, LIU Lin, XIAO Lei, MEI Jun, XIE Jing. Effect of Temperature Fluctuation on the Quality of Big-Eye Tuna (Thunnus obesus) during Low Temperature Circulation [J]. FOOD SCIENCE, 2021, 42(11): 205-212.

Study on Effects of Refrigerator Con ditions for High Quality Preservation of Furits and Vegetables

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments