Effect of postharvest temperature on keeping freshness of jute mallow (Corchorus olitorius L.)
2002
Yamawaki, K. (Shizuoka Univ. (Japan). Faculty of Agriculture) | Nakatani, K. | Morikawa, M.
In order to clarify the postharvest quality of jute mallow, freshness score, contents of ascorbate, sugars and soluble nitrogen compounds were investigated during storage at 0,1,5,10,15, 20 and 25 degC.Browning, a symptom of chilling injury of Jute mallow, developed at lower temperature than 5 degC. Therefore the period to keep its salable freshness and quality shortened under low temperature.Most of ascorbic acid in jute mallow was oxidised to dehydroascorbic acid in a few days at 0 or 1 degC. The results showed that storing at around 10 C, non-chilling temperature was the best condition for keeping freshness of jute mallow.
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