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QUALITY OF GREEN BEANS, BELL PEPPERS AND SPINACH STORED IN POLYETHYLENE BAGS.

Author(s) : WATADA A. E.

Type of article: Article

Summary

QUALITY ATTRIBUTES OF PACKAGED AND UNPACKAGED VEGETABLES GENERALLY DECREASED NONLINEARLY DURING STORAGE AT 283 OR 293 K (10 OR 20 DEG C). PACKAGING REDUCED WEIGHT LOSS OF GREEN BEANS AND SPINACH AT 293 K AND REDUCED CHLOROPHYLL LOSS OF GREEN BEANS AT 283 K AND OF SPINACH AT 293 K. ASCORBIC ACID BENEFITED BY PACKAGING OF GREEN BEANS AND SPINACH AT 283 K. PACKAGING HAD AN EFFECT ON VITAMIN B1 OF ONLY SPINACH AT 283 AND 293 K, AND HAD NO EFFECT ON VITAMIN B2.

Details

  • Original title: QUALITY OF GREEN BEANS, BELL PEPPERS AND SPINACH STORED IN POLYETHYLENE BAGS.
  • Record ID : 1988-1894
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 6; 1987.11-12; 1637-1641; 3 fig.; 3 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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