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Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?

Author(s) : LATTANZIO V., CARDINALI A., DI VENERE D., LINSALATA V., PALMIERI S.

Type of article: Article

Summary

Globe artichoke cv. Catanese heads of marketable quality were stored in sealed polyethylene bags at 4 deg C. Most could be kept in good condition this way for 1-2 months. From the results, a proposed mechanism of browning phenomena in cold -stored, nonmechanically damaged, artichoke heads is proposed.

Details

  • Original title: Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?
  • Record ID : 1996-3519
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 50 - n. 1
  • Publication date: 1994

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