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Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion.

Author(s) : HONG S. I., KIM D. M.

Type of article: Article

Summary

Fresh-cut green onions (Allium fistulosum L.) were prepared and sealed, with and without a CO2 absorbent, in gas-tight glass containers that had initially been purged with air or a gas mixture (O2 9%/N2 balance). The containers were stored at different temperatures (0, 10, 20 °C). O2 uptake and O2 concentration were measured. Respiration of cut green onion was dependent on O2 concentration as well as temperature. However, the presence of CO2 had little effect on O2 uptake of cut green onion at relatively high O2 concentrations (lower than or equal to 20%).

Details

  • Original title: Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion.
  • Record ID : 2002-1984
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 3
  • Publication date: 2001/05
  • Document available for consultation in the library of the IIR headquarters only.

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