{"id":1532,"date":"2022-03-28T13:29:21","date_gmt":"2022-03-28T16:29:21","guid":{"rendered":"https:\/\/blog.liventusglobal.com\/?p=1532"},"modified":"2023-04-13T17:48:37","modified_gmt":"2023-04-13T20:48:37","slug":"does-the-temperature-to-which-the-fruit-is-exposed-in-the-container-influence-the-outcometrue","status":"publish","type":"post","link":"https:\/\/blog.liventusglobal.com\/en\/2022\/03\/28\/does-the-temperature-to-which-the-fruit-is-exposed-in-the-container-influence-the-outcometrue\/","title":{"rendered":"Does the temperature to which the fruit is exposed in the container influence the outcome?TRUE"},"content":{"rendered":"

[vc_row nav_skin=”light” consent_include=”include”][vc_column css_animation=””][vc_column_text]There is a concept called \u201cThe Killing zone\u201d<\/strong>, which involves a temperature range between 2.2\u00b0C to 5\u00b0C. If the fruit is exposed for a long period of time to this temperature range, the enzyme PME (pectinmethyl esterase) is deactivated, while the enzyme PG (Polygalacturonase) continues to function. If this happens, once the fruit ripens, the physiological disorder known as “mealiness”<\/strong> develops, which is not well received by the final consumer.<\/p>\n

For this reason, it is extremely important to consider the temperature at which the fruit is shipped. Consequently we can avoid the presence of this type<\/strong> of problem that affects quality at destination.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row nav_skin=”light” consent_include=”include”][vc_column css_animation=””][vc_column_text]There is a concept called \u201cThe Killing zone\u201d, which involves a temperature range between 2.2\u00b0C to 5\u00b0C. If the fruit is exposed for a long period of time to this temperature range, the enzyme PME (pectinmethyl esterase) is deactivated, while the enzyme PG (Polygalacturonase) continues to function. If this happens, once the fruit ripens, the physiological disorder known as “mealiness” develops, which is not well received by the final consumer. For this […]<\/p>\n","protected":false},"author":1,"featured_media":1296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-1532","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-commodities-2","post_format-post-format-image"],"yoast_head":"\nDoes the temperature to which the fruit is exposed in the container influence the outcome?TRUE - Blog Liventus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.liventusglobal.com\/en\/2022\/03\/28\/does-the-temperature-to-which-the-fruit-is-exposed-in-the-container-influence-the-outcometrue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Does the temperature to which the fruit is exposed in the container influence the outcome?TRUE - Blog Liventus\" \/>\n<meta property=\"og:description\" content=\"[vc_row nav_skin=”light” consent_include=”include”][vc_column css_animation=””][vc_column_text]There is a concept called \u201cThe Killing zone\u201d, which involves a temperature range between 2.2\u00b0C to 5\u00b0C. If the fruit is exposed for a long period of time to this temperature range, the enzyme PME (pectinmethyl esterase) is deactivated, while the enzyme PG (Polygalacturonase) continues to function. If this happens, once the fruit ripens, the physiological disorder known as “mealiness” develops, which is not well received by the final consumer. 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