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Freezing and storage of non-traditional vegetables.

Author(s) : KOLODYAZNAYA V. S., RUMIANCEVA O. N.

Summary

The aim of the research was to study the influence of freezing on the quality of the roots after storage. Samples of Scorzonera and Tragopogon porrifolus were blanched and frozen to -18 °C at a refrigerating temperature of -24, -35 or -196 °C, and then stored for different periods. For each sample, the amounts of inulin, sugar, pectins, moisture and the activity of phenoloxidase and peroxidase were measured both before and after the freezing treatments. The resulting product quality is discussed.

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Details

  • Original title: Freezing and storage of non-traditional vegetables.
  • Record ID : 2001-0915
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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