Ascorbic acid retention of broccoli held on a refrigerated salad bar
1991
Logomarsino, J.V. | Gao, J.
Reduced ascorbic acid (RAA) was analyzed in raw broccoli held at two different locations from the cooling source of a commercial salad bar unit. The temperatures of the broccoli were 13 +/- 2 degrees C respectively. To simulate the salad bar environment, broccoli samples were placed on the salad bar unit for 8 h, refrigerated (4 degrees C) for 16 h and returned to the unit for 2 h. RAA was analyzed at 0, 2, 4, 8, 24 and 26 h. The value for percent RAA retention calculated on a dry weight basis was significantly decreased (p less than or equal to 0.05) in the 22 degrees C treatment at 8 h storage on the salad bar. The 8 h RAA retention values were 94.8 +/- 3.2% at 13 degrees C and 88.9 +/- 7.1% at 22 degrees C. There were no significant treatment differences observed at other time periods. There were no significant treatment differences in moisture content or RAA content.
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