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Effects of preparation procedures and packaging on nutrient retention in shredded Chinese cabbage.

Author(s) : HÄGG M., HÄKKINEN U., KUMPULAINEN J., HURME E., AHVENAINEN R.

Type of article: Book chapter

Summary

Chinese cabbage cultivars Kasumi (summer cultivar) and Kingdom (winter cultivar) were held at 0-1 deg C and 85% relative humidity before being mechanically shredded into 6-mm strips, washed using various methods and water temperatures, packaged in polypropylene film (O2 and CO2) and stored at 5 deg C and 75% relative humidity for up 7 days. Vitamin C, beta-carotene and sugars (glucose, fructose and sucrose) contents declined somewhat during storage, depending on cultivar and washing method, but retention was generally good. Dietary fibre content was not affected by washing method or storage.

Details

  • Original title: Effects of preparation procedures and packaging on nutrient retention in shredded Chinese cabbage.
  • Record ID : 1999-0242
  • Languages: English
  • Source: In: Agri-food Qual., Interdisciplinary Approach, R. Soc. Chem. - n. 179
  • Publication date: 1996

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