Articles
BEHAVIOUR OF GREENHOUSE SWEET PEPPER PRESERVED UNDER COOLING CONDITIONS
The last ten years, concerning the assortments, this specie ranged from 3.9% in 1966 to 18.7% in 1975 and tends to reach 25% in 1976.
Together with the continuous improvement of cultivations technology, the technologic flow by which greenhouse sweet peppers were turned to better account has been accurately defined.
Concerning their storage, special investigations were carried out at the I.C.V.L.F. (Research Institute for Vegetable and Fruit Preservation); They were founded on recommendations from the papers regarding optimal temperature and relative humidity for temporary storage (Lutz J.M., Hardenburg 1968, Loyd Ryall 1972, Mina B.S. 1968, Ogata K. 1968).
The investigations emphasized the importance of air relative humidity in order to preserve sweet pepper quality during storage as well as the possibility of using polyethylene film so as to reach a 90–95% moisture level (Iordchescu Olga 1974).
Subsequently the question rose of how to lengthen the greenhouse sweet pepper storage period by storing them under lower temperature conditions.
Investigations to this purpose studies the influence that different storing temperatures exercise on greenhouse sweet pepper quality.