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Quality changes in fresh-cut leeks.

Author(s) : TUNCAY Ö., KUSAKSIZ E.

Type of article: Article

Summary

In Turkey, minimal processing is a rather new concept, and there are few minimally processed products, i.e. lettuce, cabbages, carrots and leeks. An experiment was conducted to determine the optimum storage temperature and perforation area of polyethylene bags, and to compare 2 different types of preparation methods on the quality of fresh-cut leeks (cv. Inegöl). The preparation methods comprised trimming and removal of roots, non removal of the compressed stem, and cutting of the leaves just above the first separation point, then halved; and non removal of the roots, removal of 5 minutes of the stem plate, leaves cut just above the first preparation point, and cut into 2.5 cm lengths. The storage temperature did not affect most of the quality characteristics, except weight loss and telescoping. The perforation area affected weight loss and colour, and quality declined with an increase in the perforation area. Even though the sliced leeks lost more weight, both sliced and halved leeks maintained their quality during storage.

Details

  • Original title: Quality changes in fresh-cut leeks.
  • Record ID : 2005-0826
  • Languages: English
  • Source: Ege Univ. Ziraat Fak. Derg. - vol. 40 - n. 3
  • Publication date: 2004

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