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INFLUENCE OF PRECONDITIONING TEMPERATURES ON LOSS OF VITAMIN C IN COLE CROPS DURING FREEZING.

Author(s) : PERRIN P. W.

Summary

BROCCOLI, KALE AND CAULIFLOWER WERE STORED AT 273.5, 283 AND 293 K (0.5, 10 AND 20 DEG C) FOR 24 HRS PRIOR TO BLANCHING OR FREEZING. THE EFFECT OF THESE TREATMENTS ON ASCORBIC ACID CONCENTRATION WAS STUDIED. THE ASCORBIC ACID CONTENT OF KALE WAS THE LEAST REDUCED AND THAT OF BROCCOLI WAS THE MOST REDUCED. THE DECREASE IN ASCORBIC ACID CONCENTRATION CAUSED BY FREEZING WAS MINIMISED BY PRESTORAGE AT 273.5 K. HOWEVER, AFTER 9 DAYS AT 253 K (-20 DEG C), THE VEGETABLES HAD A SIMILAR LOSS. CAULIFLOWER LOST THE LEAST ASCORBIC ACID WITH BLANCHING OR FREEZING AND BROCCOLI LOST MORETHAN 70% OF ITS ORIGINAL CONTENT.

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Details

  • Original title: INFLUENCE OF PRECONDITIONING TEMPERATURES ON LOSS OF VITAMIN C IN COLE CROPS DURING FREEZING.
  • Record ID : 1985-2439
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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