The Temperatures of Fresh Vegetables Shipped to Central Wholesale Markets in Summer and the Effect of Delay in Precooling on the Quality of Some Fresh Vegetables

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  • 夏期市場入荷野菜の品温, 及び収穫後予冷開始までの高温が数種野菜の品質に及ぼす影響
  • 夏期市場入荷野菜の品質,及び収穫後予冷開始までの高温が数種野菜の品質に及ぼす影響〔青果物の予冷出荷に関する研究-1-〕
  • カキ シジョウ ニュウカ ヤサイ ノ ヒンシツ,オヨビ シュウカクゴ ヨレイ

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Abstract

Produce temperatures at some central wholesale markets in summer, the temperature change in snap bean (Phaseolus vulgaris L.) from packing time to auction time under non-refrigerating transportation system and the effect of delay in precooling on the quality of some vegetables were reported in this paper.<br>The temperatures of non-precooled vegetables immediately before auction in the wholesale markets were always much higher than the ambient room temperatures, reaching over 40°C in some items, while those of precooled ones were about 10 to 15°C even when they were stacked under the ambient room temperatures in the markets. Thus, the favourable effects of precooling on keeping quality can be expected even in the present situation without compleation of cold chain system, which, however, seems to be indispensable to reap fully the effects of precooling.<br>The temperature of non-precooled snap bean gradually rose during transportation. The final temperature before auction varied with the stacking methods during transportation and in the wholesale market, the degrees of perforation of cartons, etc., and reached as high as 36.8°C at the lowest. Front these results, there seems to be a limit in keeping quality as far as non-refrigerating transportation system is used.<br>Even a short period of high temperature before precooling decreased markedly external appearances and chlorophyll content in spinach (Spinacea oleracea L.) and sweet corn (Zea mays L.), sugar content in sweet corn and reduced ascorbic acid content in garland chrysanthemum (Chrysanthemum cornarium L.), suggesting the necessity of starting precooling immediately after harvest.

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