Year: 1973
Type: article
Abstract: Long-term storage tests with carrots, parsnips, rutabagas, and cabbage showed that at 98 to 100% relative humidity (RH), decay in these commodities was either less than or about the same as at 90 to 95% RH, while moisture loss was considerably less and the produce remained crisper, firmer, and of better color at the higher humidity. The optimum storage temperature for minimizing decay was 0 to 1°C. Cabbage stored in 1% O 2 with 5% CO 2 had less decay and remained greener than cabbage stored in air or in other modified atmospheres with up to 10% O 2 and 11% CO 2 . Limited tests with up to 1-1/2-ton samples of rutabagas and carrots confirmed the small-scale (1 bushel) tests and, for rutabagas, yielded information on temperature variations and air movement within bins.
Authors: L. van den Berg, C. P. Lentz
Institution: National Research Council Canada
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W4292200707