Summary
The objective of this experiment was to evaluate the effects of different retailing methods on the quality of Chinese flowering cabbage after forced forced-air precooled to 3℃ and 0℃ transportation with antianti-fogging bacteriostatic film for 3d. Chinese flowering cabbage was used by four simulated retai ling methods. Chinese flowering cabbage were sold with wrapped and unwrapped at 4℃ and 20 ℃. The results showed that yellowing and deterioration of Chinese flowering cabbage occurred quickly at 20℃. The retailing quality of Chinese flowering cabbage with an anti -fogging bacteriostatic
film at 4℃was the best. After 2d retailing, sensory evaluation, weight loss, hardness, yellowing index, soluble solid, vitamin C , chlorophyll and s soluble protein contents of Chinese flowering cabbage with anti anti-fogging bacteriostat ic film at 4 4℃were 8.1, 2.51%, 34.38N, 2.05%, 2.96%, 28.41mg/100g, 0.248mg/g and 0.879mg/g, respectively.
Available documents
Format PDF
Pages: 8 p.
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Effects of forced-air precooling, low temperature transportation and different retailing methods on the quality of Chinese flowering cabbage.
- Record ID : 30032507
- Languages: English
- Subject: Technology
- Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
- Publication date: 2024/06/11
- DOI: http://dx.doi.org/10.18462/iir.iccc2024.1064
Links
See other articles from the proceedings (84)
See the conference proceedings
Indexing
-
Themes:
Vegetables;
Chilling of foodstuffs;
Packaging - Keywords: Cold chain; Chinese cabbage; Organoleptic property; Bacteria; Preservation; Expérimentation
-
PACKAGING AND ROOM COOLING.
- Author(s) : BEEK G. van, MEFFERT H. F. T.
- Date : 1984/01
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 77 - n. 1
View record
-
ABSCISSIC ACID AND ACC CONTENT OF CHINESE CABBA...
- Author(s) : WANG C. Y., JI Z. L.
- Date : 1988/11
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 6
View record
-
Evoluzione della popolazione microbica del cavo...
- Author(s) : RANDAZZO C. L., RESTUCCIA C., SCIFÒ G. O., et al.
- Date : 2008/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 47 - n. 478
- Formats : PDF
View record
-
STORAGE SUITABILITY OF CHINESE CABBAGE WITH AND...
- Author(s) : SOZZI A., GORINI F. L., UNCINI L.
- Date : 1980
- Languages : English
- Source: Ann. IVTPA - vol. 11
View record
-
SHREDDED VEGETABLES.
- Author(s) : SHINA T.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 737
View record