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Respiration intensity, vitamin C and chlorophyll pigment content of cabbages stored in a controlled atmosphere.

Intensywnosc oddychania, zawartosc witaminy C i barwników chlorofilowych w warzywach kapustnych przechowywanych w kontrolowanej atmosferze.

Author(s) : KRALA L., WITKOWSKA M.

Type of article: Article

Summary

Broccoli (Brassica oleracea L. var. botrytis italica, variety Monaco), headed cabbage (Brassica oleracea L. var. capitata, variety Krautman), and savoy (Brassica oleracea L. var. sabauda, variety Virosa) were tested. The respiration intensity, vitamin C and chlorophyll pigment contents and sensorial features were analysed. It was shown that controlled atmosphere caused a 20 to 40% reduction in the respiration intensity of the tested vegetables on average and about a two-fold reduction in the vitamin C breakdown rate in relation to vegetables stored in air. The vitamin C breakdown rate in the vegetables stored in CA follows first-order kinetics, while those stored in air follow zero-order kinetics. The controlled atmosphere reduces the transformation of chlorophyll pigments and contributes to the preservation of an intense green colour.

Details

  • Original title: Intensywnosc oddychania, zawartosc witaminy C i barwników chlorofilowych w warzywach kapustnych przechowywanych w kontrolowanej atmosferze.
  • Record ID : 2005-1318
  • Languages: Polish
  • Source: Chlodnictwo - vol. 39 - n. 7
  • Publication date: 2004

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