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Quality loss in minimally processed Swiss chard related to amount of damaged area.

Author(s) : ROURA S. I., DAVIDOVICH L. A., VALLE C. E. del

Type of article: Article

Summary

Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 days. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 days of storage; thereafter their evolution did not show a definite tendency.

Details

  • Original title: Quality loss in minimally processed Swiss chard related to amount of damaged area.
  • Record ID : 2001-0901
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 1
  • Publication date: 2000

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