Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 82: Issue 1
Study of water transpiration features of sweet pepper using a thermal imaging system and non-destructive quality monitoring during post-harvest storage
Authors:
T. Zsom Department of Refrigeration & Livestock Products Technology, Faculty of Food Sciences, Corvinus University of Budapest Budapest, Hungary Budapest, Hungary

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W. B. Herppich Department of Horticultural Engineering, Institute of Agricultural Engineering Bornim e.V. Potsdam-Bornim, Germany Potsdam-Bornim, Germany

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Cs. Balla Department of Refrigeration & Livestock Products Technology, Faculty of Food Sciences, Corvinus University of Budapest Budapest, Hungary Budapest, Hungary

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A. Fekete Department of Physics & Control, Faculty of Food Sciences, Corvinus University of Budapest Budapest, Hungary Budapest, Hungary

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J. Felföldi Department of Physics & Control, Faculty of Food Sciences, Corvinus University of Budapest Budapest, Hungary Budapest, Hungary

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M. Linke Department of Horticultural Engineering, Institute of Agricultural Engineering Bornim e.V. Potsdam-Bornim, Germany Potsdam-Bornim, Germany

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Pages:
239–243
Online Publication Date:
11 Jan 2006
Publication Date:
01 Sep 2005
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-005-0873-5
Keywords:
pepper; post-harvest; quality; elasticity; impact stiffness; transpiration rate
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Summary  

Sweet pepper is susceptible to relatively fast quality changes and its quality is influenced strongly by water or mass losses mainly due to transpiration processes during post-harvest. The aim of this study was the investigation of different storage conditions' effect on quality maintenance of pepper using surface thermal imaging, measurement of overall static stiffness and low-mass impact stiffness as non-destructive methods. Post-harvest keeping quality of pepper samples increased and unfavourable quality degradation was prevented under low, non-chilling temperatures together with the use of LDPE-packaging film resulted in high quality and fresh appearance after more than two weeks long storage period.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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