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Quality changes in minimally processed celery under refrigerated storage.

Author(s) : VIÑA S. Z., CHAVES A. R.

Summary

Celery sticks were put in polystyrene trays covered with PVC and stored at 0 and 10 °C for 27 days. External colour (hue) and contents of chlorophylls, sugars, phenols, texture and lignin were determined. The results showed that the hue parameter decreased faster and reached lower values at 10 °C than it did at 0 °C. At 0 °C, chlorophylls content decreased from 7.62 to 2.66 microgram/g after 27 days, whereas at 10 °C it reached 0.61 microgram/g. Phenol levels increased, and reached higher values at 10 °C compared to 0 °C. Sugars remained constant at 0 °C, but decreased at 10 °C. Texture increased, showing a maximum of 48 N. This maximum was reached at 14 at 0 °C and at 7 days at 10 °C. The increase in lignin content was stronger at 10 °C.

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Pages: 2000-4

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Details

  • Original title: Quality changes in minimally processed celery under refrigerated storage.
  • Record ID : 2002-1969
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 389-395; fig.; tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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