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Influence de la concentration en oxygène et de la température sur les caractéristiques respiratoires des oignons verts fraîchement coupés.

Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion.

Auteurs : HONG S. I., KIM D. M.

Type d'article : Article

Résumé

Fresh-cut green onions (Allium fistulosum L.) were prepared and sealed, with and without a CO2 absorbent, in gas-tight glass containers that had initially been purged with air or a gas mixture (O2 9%/N2 balance). The containers were stored at different temperatures (0, 10, 20 °C). O2 uptake and O2 concentration were measured. Respiration of cut green onion was dependent on O2 concentration as well as temperature. However, the presence of CO2 had little effect on O2 uptake of cut green onion at relatively high O2 concentrations (lower than or equal to 20%).

Détails

  • Titre original : Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion.
  • Identifiant de la fiche : 2002-1984
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 36 - n. 3
  • Date d'édition : 05/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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