Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
2009
Viña, Sonia Zulma | Cerimele, Elsa
This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0C. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed for a week by storing fresh chives at 0C. The increase in browning potential was of lower magnitude at 0C than at 4C. High quality levels and marketability of fresh chives could be maintained for 2 weeks at 0C.
显示更多 [+] 显示较少 [-]Facultad de Ciencias Agrarias y Forestales
显示更多 [+] 显示较少 [-]Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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