บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Minimal processing of Chinese cabbage.

Klieber, A.; Kim ByeongSam;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 249-251 Ref: 7 ref.

1998

บทคัดย่อ

Minimal processing of Chinese cabbage.

Minimally processed Chinese cabbage could be stored for 21 days at 0 deg C and 14 days at 5 deg C when 1% citric acid was used as a dip. This was sufficient for commercial handling, and a modified atmosphere was not considered essential. Citric acid reduced the incidence of black speck at 0 deg and 5 deg C and browning at 5 deg C. Respiration and ethylene production increases were transient during cutting and maximum levels were comparatively low compared to cut lettuce.