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MODIFICATIONS IN CHLOROPHYLL AND IN ITS DERIVED PRODUCTS DURING STORAGE OF BRUSSELS SPROUTS FROZEN WITH LIQUEFIED GAS.

LES CHANGEMENTS DE LA CHLOROPHYLLE ET DE SES DERIVES PENDANT L'ENTREPOSAGE DES CHOUX DE BRUXELLES CONGELES AVEC DES GAZ LIQUEFIES.

Author(s) : NIEDZIELSKI S., MOKROSINSKA K.

Type of article: Article

Summary

INSUFFICIENT COLOUR, DUE TO CHLOROPHYLL BREAKING UP, IS THE FIRST VISIBLE CRITERION OF CHANGES IN THE QUALITY OF GREEN VEGETABLES. THE OBJECTIVE OF THIS STUDY WAS TO DETERMINE THE INFLUENCE OF LIQUID-CO2 FREEZING, OF LIQUID-NITROGEN FREEZING AS WELL AS THE METHOD OF VENTILATION, FOR ASSESSING CHANGES IN CONTENTS OF CHLOROPHYLL AND DERIVED RDCSI BRUSSELS SPROUTS DURING THEIR STORAGE. IT WAS OBSERVED THAT FREEZING WITH LIQUID CO2 MADE IT POSSIBLE TO MAINTAIN THE HIGHEST CONTENT IN CHLOROPHYLL, WHICH WAS CONFIRMED BY ORGANOLEPTIC TESTS.

Details

  • Original title: LES CHANGEMENTS DE LA CHLOROPHYLLE ET DE SES DERIVES PENDANT L'ENTREPOSAGE DES CHOUX DE BRUXELLES CONGELES AVEC DES GAZ LIQUEFIES.
  • Record ID : 1991-1630
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 108 - n. 1-2
  • Publication date: 1991/01
  • Document available for consultation in the library of the IIR headquarters only.

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