Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce

IF 2.1 4区 农林科学
Atsushi Ikegaya, Akihiko Nagafuji, Tomoyasu Toyoizumi, Shigehiro Yamazaki, Takehiro Saika, Toru Kosugi
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引用次数: 1

Abstract

ABSTRACT The objective of this study was to determine the differences in quality of fresh produce when exported at ice temperature and general temperature. Twenty-eight different types of fresh produce were exported from Japan to Singapore simultaneously in a precise temperature-controlled reefer container set at 0°C and a regular reefer container set at 5°C. In Singapore, we used instrumental analysis and sensory evaluation to compare the quality of fresh produce. The growth of molds on figs and grapes (“Shine Muscat”) that were transported at 0°C was inhibited. Additionally, the growth of aerial mycelia on the shafts of shiitake mushrooms was inhibited. Consequently, the saleable quality rate increased upon transportation increased at 0°C. The comparison of appearance by sensory evaluation revealed that nine items, including leafy vegetables and mushrooms, transported at 0°C were preferred over those transported at 5 °C.
在冰温下通过集装箱运输可以抑制腐烂并保持某些新鲜农产品的质量
摘要本研究的目的是确定在冰温和一般温度下出口的新鲜农产品的质量差异。28种不同种类的新鲜农产品同时从日本出口到新加坡,分别装在一个精确控制温度的冷藏集装箱里,温度设定在0°C,普通冷藏集装箱的温度设定在5°C。在新加坡,我们使用仪器分析和感官评价来比较新鲜农产品的质量。在0°C下运输的无花果和葡萄(“Shine Muscat”)霉菌的生长受到抑制。此外,还抑制了香菇茎上气生菌丝的生长。因此,在0°C下,随着运输的增加,有效质量率增加。感官评价的外观比较显示,在0°C条件下运输的9种蔬菜比在5°C条件下运输的要好,其中包括叶菜和蘑菇。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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