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Low-oxygen storage of whole and minimally processed Pak choi.

Author(s) : O'HARE T. J., SMITH L. G., WONG L. S., MEIBURG G. F.

Summary

Pak choi (Brassica chinensis) cv. Shanghai whole shoots or pulled off leaves were placed in air-flow chambers at 10 deg C under a range of oxygen atmospheres. Low oxygen atmospheres significantly retarded leaf yellowing of both attached and unattached leaves compared with higher ones.

Details

  • Original title: Low-oxygen storage of whole and minimally processed Pak choi.
  • Record ID : 1998-3642
  • Languages: English
  • Publication date: 1996
  • Source: Source: Proc. australas. postharvest hortic. Conf. Sci. Technol. fresh Food Revolution, Melbourne
    459-462; 7 ref.

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