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Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli.

Author(s) : BARTH M. M., KERBEL E. L., PERRY A. K., SCHMIDT S. J.

Type of article: Article

Summary

Reduced ascorbic acid content, total chlorophyll and green colour retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96-hour storage (10 deg C). Concentrations within packages were (CO2) 8% and (O2) 10%. Reduced ascorbic acid retention, moisture content, total chlorophyll and colour retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

Details

  • Original title: Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli.
  • Record ID : 1993-2672
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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