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Influence of storage atmosphere and temperature on quality evolution of cut Belgian endives.

Author(s) : VELDE M. D. van de, HENDRICKX M. E.

Type of article: Article

Summary

The authors defined an optimal combination of O2, CO2 and N2 for storage of cut Belgian endive in order to achieve best visual quality. The acceptability of cut endives stored under different gas combinations was evaluated by a consumer panel at different time intervals during storage. The response was modelled using a second-degree polynomial and tended to indicate that a gas mixture 10% CO2, 10% O2 and 80% N2 provided maximum acceptability or best quality. Repeated experiments, including different varieties from 2 different growers, confirmed this optimal gas concentration. The effect of temperature on quality degradation of cut endives stored under optimal atmosphere conditions was quantified using the Arrhenius equation.

Details

  • Original title: Influence of storage atmosphere and temperature on quality evolution of cut Belgian endives.
  • Record ID : 2002-2461
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 8
  • Publication date: 2001/10
  • Document available for consultation in the library of the IIR headquarters only.

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