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THE INFLUENCE OF STORAGE CONDITIONS ON THE QUALITY OF FROZEN GREEN BEANS (VAR CHEKMATE).

[In Spanish. / En espagnol.]

Author(s) : APARICIO M. P.

Type of article: Article

Summary

THE CHANGES IN THE VITAMIN C AND CHLOROPHYLL CONTENT IN FROZEN GREEN BEANS AT: CONSTANT TEMPERATURE: 251 K (-22 DEG C), DISPLAY-FREEZER: 255 K (-18 DEG C) AND STORAGE WITH TEMPERATURE FLUCTUATION: EVERY 24 H, 10 H AT 251 K AND 14 H AT 277 K (4 DEG C) WERE STUDIED. AT 251 K VITAMIN C WAS WELL RETAINED ; AFTER 30 MONTHS, LOSSES WERE 32.6%. IN DISPLAY-FREEZER, 24% WAS LOST AFTER 60 DAYS. UNDER THESE 2 TYPES OF STORAGE CONDITIONS THE CHLOROPHYLL CONTENTS DID NOT DECREASE. THE SENSORY CHARACTERISTICS WERE EVALUATED IN FROZEN GREEN BEANS WITH TEMPERATURE FLUCTUATION ; SENSORY DETERIORATION WAS OBSERVED BEFORE THE VITAMIN C LOSSES BECAME IMPORTANT.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1990-0641
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 29 - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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