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CA storage of celeriac


, : CA storage of celeriac. Acta Horticulturae (62): 109-118

After tubers of two varieties had been stored at four levels of carbon dioxide, those of Volltreffer were found to contain more dry matter, to be less sensitive to carbon dioxide and less susceptible to rotting than were tubers of Neckarland.

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Related references

Schodel, S., 1968: The economics of vegetable storage, exemplified by means of a calculation model for the common storage of celeriac. Economic models were drawn up for the storage of celeriac in soil and other clamps and in stores. These models give an approximate idea of the storage processes, depending on method and duration of storage and average storage loss. Whereas net cos...

Weichmann, J., 1976: The storage of celeriac. The oxygen consumption, weight loss, heat and CO2 production of celeriac, as reported in the literature, are discussed and optimum storage conditions outlined. A table showing the bulk density of a number of vegetables is included.

Kurki, L., 1967: Storage of celeriac. In 3 storage seasons beginning in 1963 experiments were carried out to compare different storage conditions on the keeping quality of celeriac cv. 'Aebleformet OE'. At a temperature of-1.5 degrees C. and a R.H. of 70-75% celeriac was so...

Wiersma, O., 1973: Storage of celeriac. Storage under refrigeration at 0-1 deg C and RH 90-95% slowed down the development of Erwinia carotovora, Sclerotinia sclerotiorum and Phoma apiicola.

Madzsarova, D.; Bubarova, M., 1974: Celeriac production and storage. Temperature fluctuations during germination and seedling growth induced bolting in the field. Early sowing (January) compared with later sowing (February-March), and high temperatures and low RH during field growth promoted bolting. The starch and...

Weichmann J., 1977: Controlled atmosphere storage of celeriac. Acta Horticulturae (Wageningen) 62: 109-118

Versluis, H.P., 2001: Storage test suitable to determine storability of celeriac. During 1998-2000, celeriac from different fields was stored at 12 and 16 degrees C and rot (<5, 5-25, and >25%) was determined after 3, 6, 9 and 12 weeks. Rot % after storage at 16 degrees C for 3 weeks was a good indication for storability.

Giesecke, F.; Schuphan, W., 1938: On the causes of the 'rust- or iron-spot' of Celeriac and its prevention in storage. Further studies on the 'rust- or iron-spot' responsible for serious depreciation in the market value of German eeleriac indicate that the enzyme involved in the discoloration is a peroxidase. In an experiment to determine the influence o...

Skorikova, Y.G.; Isagulyan, E.A., 1974: Biochemical changes in parsley, parsnip and celeriac roots during growth and storage. Correlations were established between changes in the dry matter, sugar, organic acids, vitamin C and aromatic compound accumulation and enzyme activity in growing parsley and parsnip roots. Celeriac was not analysed during growth. The parsley root...

Vulsteke, G., 1982: A comparative study of the suitability of celeriac varieties for cold storage. The results are reported of storage trials during 1971-1980 on a large number of celeriac cvs. Good results were obtained after 3 months' storage at 2-3 deg C and 95% RH. Weight loss was least on cvs Prima and Voltreffer and greatest in Brons...