Physiological behavior and quality changes of ready-to-cook vegetables
2001
Flor, N.B. | Ocfemia, G.S. | Esguerra, E.B. | Masilungan, G.D. | Bautista, O.K. (Philippines Univ. Los Banos, College, Laguna (Philippines). Postharvest Horticulture Training and Research Center)
The effect preparation technique on the physical and physiological behavior of vegetables commonly used for ready-to-cook dishes such as "chopsuey" or sauted mixed vegetables (cabbage, chayote, bell pepper, carrot) and "sinigang" (stewed fish, meat or shrimp with souring agent and different vegetables such as swamp cabbage, radish, yardlong beans, eggplant) was determined during storage at 5 deg C. Shelf life and microbial profile or ready-to-cook mixed vegetables overwrapped with polyvinylchloride (PVC) film or packed in polyethylene bag (PEB) were compared during holding at 5 or 15 deg C. Respiration rates of sliced chayote, bell pepper, carrot and yardlong beans were higher than the intact samples while those of radish and swamp cabbage were similar in the intact and sliced samples. Rate of respiration was also higher in small, thin slices compared with big, thick slices. Ethylene production was higher in sliced chayote, carrot, eggplant and yardlong beans compared with intact samples, while that of the rest of the vegetables was similar in sliced and intact samples. Variation in ethylene production due to mode of slicing was slight. At 15 deg C, quality was preserved longer using sealed PEB, while the PVC film performed better than sealed PEB at 5 deg C. The vegetables mix packs remained marketable for 7 and 10-14 days at 15 deg C and 5 deg C, respectively. Total plate count and total coliforms at the end of the storage period ranged from 10 sup 7 to 10 sup 9 cfu/g to 10 sup 7 to 10 sup 8 cfu/g, respectively, for "chopsuey" mix. In the "sinigang" mix, total plate count after storage was 10 sup 8 to 10 sup 10 cfu/g while coliforms were 10 sup 6 to 10 sup 7 cfu/g
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