บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of modified atmospheres on anthocyanin stability and other phenolic metabolites during storage of minimally processed red lettuce.

Castaner, M.; Gil, M. I.; Ferreres, F.; Artes, F.; Tomas-Barberan, F. A.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 134-138 Ref: 4 ref.

1997

บทคัดย่อ

Effect of modified atmospheres on anthocyanin stability and other phenolic metabolites during storage of minimally processed red lettuce.

White, green and red sections (50-g samples) of Lollo Rosso lettuce were packed in perforated or non-perforated polyethylene film with active atmosphere modification and stored for 7 or 14 days at 5 deg C. Changes in phenolic compounds (phenolic acids, flavanols and anthocyanins) varied during storage depending on the type of tissue. The quality of white and green tissues was best maintained in modified atmosphere storage whilst red tissue was better preserved in air.