• Food Science and Preservation
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• v.10 no.4
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• pp.441-446
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• 2003

Cherry tomatoes, cucumbers and zuchinis stored in the far-infrared radiated chamber at 5$^{\circ}C$ or 10$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Vegetables stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored cold in the cold room through the storage period. We confirmed that vegetables stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.