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Studies on vegetable physiology and quality preservation in production of semi-processed cut vegetables. 2.

[In Chinese. / En chinois.]

Author(s) : SUN W., DING B. L., YU G. J., et al.

Type of article: Article

Summary

Washing cut vegetables could remove protein from cut areas, but soluble sugars were not as effectively removed by washing. Respiration rates of cut potato, carrot, sweet pepper, radish, lettuce, celery, cabbage, Chinese cabbage, blue cauliflower, button mushroom, cauliflower and shiitake were determined at 10-30 °C. It was shown that vegetables should be cut up at temperatures of lower than 15 °C. The results of cold storage tests indicated that processed vegetables transported and marketed at 5 °C had low populations of microorganisms for at least 10 days.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2001-1859
  • Languages: Chinese
  • Source: Acta Agric. Shanghai - vol. 15 - n. 4
  • Publication date: 1999

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