| dc.contributor.author |
Passam, HC |
en |
| dc.contributor.author |
Apostolopoulos, G |
en |
| dc.contributor.author |
Akoumianakis, K |
en |
| dc.date.accessioned |
2014-06-06T06:43:47Z |
|
| dc.date.available |
2014-06-06T06:43:47Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.issn |
03946169 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1453 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033512455&partnerID=40&md5=ac202ca0703805303fb64a17e0d2c2f6 |
en |
| dc.subject |
Artichoke |
en |
| dc.subject |
Colour |
en |
| dc.subject |
Cynara scolymus |
en |
| dc.subject |
Quality |
en |
| dc.subject |
Storage |
en |
| dc.subject.other |
cut flower |
en |
| dc.subject.other |
polyethylene |
en |
| dc.subject.other |
quality control |
en |
| dc.subject.other |
shelf life |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
Cynara scolymus |
en |
| dc.title |
Artichoke quality during storage at 2 and 10°C in relation to the presence of the flower stalk and enclosure in polyethylene |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
The effect of stalk length and enclosure in polyethylene on the storage of artichokes (Cynara scolymus L.) at 2 and 10°C was studied. Storage life was extended from seven days in air at 2 or 10°C to 28 days by enclosure in polyethylene. However, shelf-life following the transfer of the artichokes (enclosed in polyethylene) from 2 or 10°C to 15 or 20°C was short (< 3 days). The presence of the flower stalk caused a reduction in weight loss but did not affect the change in colour associated with quality deterioration. Hence, the current commercial practice of stalk retention after harvest increases transport and handling costs without significantly improving quality. |
en |
| heal.journalName |
Advances in Horticultural Science |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
13 |
en |
| dc.identifier.spage |
165 |
en |
| dc.identifier.epage |
167 |
en |