Résumé :
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This paper reviews some of our work over the last 25 years in the area of vegetable and fruit storage at very high relative humidity (RH) levels. During this time, recommended levels of RH for the storage of most fruits and vegetables have increased. Five aspects of the work dealing with vegetables and apples are discussed in some detail : 1) methods for studying the effect of RH on quality and decay, 2) results demonstrating the effect of RH, 3) host-parasite relationships during high humidity storage, 4) interrelations between temp, RH and moisture loss during storage and the factors affecting these variables, 5) commercial application of high humidity storage.
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