Respiration rate and changes in composition of volatiles during short-term storage of minimally processed root vegetables
2018
Helland, Haakon | Leufvén, A | Bengtsson, Gunnar | Larsen, Hanne | Nicolaisen, Elin Merete | Thomsen, Mette | Hermansen, Arne | Wold, Anne-Berit | Berge, Liv
Preliminary results on aroma profiles (GC-MS) related to storage conditions (temperature, time and packaging atmosphere) are presented. The vegetables used in the experiments were rutabaga, carrot and turnip, which were peeled and cut before packaging, and stored at two different temperatures. O2 and CO2 concentrations in the packaging atmosphere were measured during the storage period to calculate the respiration rates of the produce. Cubed carrot showed a higher respiration rate than cubed turnip and rutabaga. Samples for analysis of volatiles were taken after 0 and 7 or 10 days. This type of analysis could be used as a complement to sensory analysis.
اظهر المزيد [+] اقل [-]submittedVersion
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Norwegian Institute of Bioeconomy Research