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Effect of storage temperature on quality maintenance of savoy salad.

Author(s) : KIM J. G., LUO Y., GROSS K. C.

Summary

The paper presents a study that evaluates quality changes of salad savoy as influenced by storage temperature. Two varieties of salad savoy (white and violet) were obtained from a commercial grower and stored at 0, 5, 10, 15 and 20 °C with 95% relative humidity. Quality attributes, including colour, weight loss, decay and overall quality, were evaluated every 4 days for up to 40 days. No chilling injury was noted at this temperature. A storage temperature of 5 °C also maintained good overall quality of salad savoy, although there was a much faster change in colour of samples as compared to those stored at 0 °C. With storage temperatures of 10 °C or above, the quality of salad savoy deteriorated rapidly, rendering the product unmarketable after 8 days at 15 and 20 °C. Both white and violet salad savoy had similar responses to storage temperature, although quality maintenance of violet salad savoy was better than white.

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Details

  • Original title: Effect of storage temperature on quality maintenance of savoy salad.
  • Record ID : 2004-2324
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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