Using High Technologies for Processing and Storage Vegetables and Fruits

Mirela Calu, I. Tofan
Preservation of vegetables and fruits depends not only from temperatures but even from relative airs humidity. For these sorts of vegetables freshness can be kept only with a deep control of refrigerating temperatures and humidity. During this study we will try to reveals the influence of temperature and air humidity inside the storage place correlated with quality of the vegetables and fruits (tomatoes, apples, cucumber) preserved through white frost methods. All measurements have been done in laboratories conditions with environmental temperatures between 0- 4°C and relative air humidity φ=95-98%. Results will prove that all preserved products stored in those conditions keep all theirs quality parameters during the time and all theirs characteristics remains the same like fresh products.
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