Quality and Physiological Changes of Fresh-cut Kohlrabi
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چکیده
منابع مشابه
Keeping quality of fresh-cut tomato
The effects of calcium chloride washings and passive or active modified atmosphere packaging (MAP) on the keeping quality of fresh-cut tomato (Lycopersicon esculentum Mill., cv. Durinta) were investigated. Fresh-cut tomatoes were washed in chlorinated water (0.7 mM) with and without CaCl2 (0.09 M). Slices were placed in plastic trays, sealed with perforated or non-polymeric films and stored at ...
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Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 × 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 °C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 μL CO 2·g –1·h–1 at 0 °C, 5 °C and 10 °C, respectively. Storage in air at 5 °C to 10 °C resulted in surface browning and was associa...
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Red fleshed watermelons are an excellent source of the phytochemical lycopene. However, little is known about the stability of lycopene in cut watermelon. In this study, lycopene stability and other quality factors were evaluated in fresh-cut watermelon. Twenty melons each of a seeded (Summer Flavor 800) and a seedless (Sugar Shack) variety were cut into 5 cm cubes and placed in unvented polyst...
متن کاملQuality changes and nutrient retention in fresh-cut versus whole fruits during storage.
The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life ba...
متن کاملQuality changes during storage of fresh-cut or intact Swiss chard leafy vegetables
Fresh-cut leafy vegetables have been gaining importance in the human diet both for their nutraceutical proprieties and low calories content. The preparation procedures for fresh-cut production and the storage system may lead to severe leaf damages that may affect leaf colour and induce shortened shelf life. The aim of this work was to study the leaf pigment changes in cut and whole Swiss chard ...
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ژورنال
عنوان ژورنال: HortScience
سال: 2003
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.38.6.1148