Abstract
The quality of Dutch cucumbers in storage was investigated by four kinds of storage technique, especially such as weight loss, soluble solid content, firmness and their appearance. The results indicates that the quality of the Dutch cucumbers stored after pre-cooling is very near that of those stored after preheating, while they are higher than that of those primarily stored. And the quality of those stored in room-temperature. The quality of Dutch cucumbers with preservative film excels that of those without it by the same technique. Therefore it is a good way to precool or preheat the cucumbers and latter to pack them with preservative film before their storage to sustain the fresh quality of Dutch cucumbers.
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© 2011 IFIP International Federation for Information Processing
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Tan, J., Jin, D., Wang, Q. (2011). Experimental Study on the Quality of Dutch Cucumber in Storage. In: Li, D., Liu, Y., Chen, Y. (eds) Computer and Computing Technologies in Agriculture IV. CCTA 2010. IFIP Advances in Information and Communication Technology, vol 346. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-18354-6_42
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DOI: https://doi.org/10.1007/978-3-642-18354-6_42
Publisher Name: Springer, Berlin, Heidelberg
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