Full Description

This chapter covers postharvest handling, cooling, packaging, in-transit preservation, and storage at destination locations for fresh vegetables. It also gives storage requirements for specific vegetables, including potential product deterioration due to improper handling and storage conditions. Vegetable precooling is covered in Chapter 28, and vegetable processing and freezing in Chapter 40. Chapter 21 also provides storage requirements for many types of vegetables.

Product Selection and Quality Maintenance
In-Transit Preservation
Preservation in Destination Facilities
Refrigerated Storage Considerations
Storage of Various Vegetables

ISBN: 978-1-936504-71-8 (for I-P versions of chapters)
ISSN: 1930-7217 (for I-P versions of chapters)

Citation: 2014 ASHRAE Handbook -- Refrigeration: Chapter 37, Vegetables (I-P)

Product Details

Published: 2014 ISBN(s): 9781936504718 Number of Pages: 16File Size: 1 file , 670 KB Product Code(s): D-R372014IP