บทคัดย่องานวิจัย

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Fresh-cut kale: quality assessment of Portuguese store-supplied product for development of a MAP system.

Beaulieu, J. C.; Oliveira, F. A. R.; Fernandes, T. D.; Fonseca, S. C.; Brecht, J. K.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 145-151 Ref: 9 ref.

1997

บทคัดย่อ

Fresh-cut kale: quality assessment of Portuguese store-supplied product for development of a MAP system.

Subjective quality evaluation indicated that Portuguese store-supplied fresh-cut kale in 38 micro m perforated polyethylene bags became unacceptable after 1, 2 and 3 days when held at 20, 10 and 4 deg C, respectively. Shelf-life was limited by moisture loss, yellowing and microbial activity at 20 and 10 deg , whereas at 4 deg the critical factor was microbial growth. Total vitamin C [ascorbic acid] content decreased by about 12% after 3 h at 20 deg , and by 18% after 42 h at 4 deg . The dehydroxyascorbic acid fraction constituted between 40-80% of total vitamin C content in field-harvested and store-supplied product, and vitamin C dropped 15-35% as a result of various washing and spinning regimes. Total chlorophyll content decreased by 11, 16 and 18% after 1, 2 and 3 days, respectively, at 4 deg , whereas loss was 45% after 3 days at 20 deg .