บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Detection of color changes in green vegetables.

Gnanasekharan, V., Shewfelt, R. L. and Chinnan, M. S.

Journal of food science : Vol: 57 Issue: 1 Pages: 149-154

1992

บทคัดย่อ

Detection of color changes in green vegetables.

The sensitivity of colorimetry and sensory evaluation of determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10 degrees C for C and T, 4 degrees C for B and S) and abuse (37 degrees C for C and T, 21 degrees C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.