บทคัดย่องานวิจัย

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Effect of cutting style, low-oxygen atmosphere and cold temperature on the respiration rate of minimally processed vegetables.

Chu, C. L. and Wang, S. L.

ISHS Acta Horticulturae 553: 691-692.

2001

บทคัดย่อ

Effect of cutting style, low-oxygen atmosphere and cold temperature on the respiration rate of minimally processed vegetables.

Squash cv. Butternut, rutabaga (swedes) cv. Laurentiana, carrot cv. Sixpack and onion cv. Taurus were cut into different styles: cubes (for squash); sticks (for carrots and rutabaga); slices, 1 cm thick; quarters; and whole. These vegetables were stored in different controlled atmospheres (CA): air; 1.5-2.5% oxygen, 50-200 ppm carbon dioxide and balance N; and 0.5% oxygen, 50-200 ppm carbon dioxide and balance N. Cutting style affected the respiration rates of the vegetables. The highest respiration rates were in those cut into cubes and sticks, while the lowest rates were in uncut vegetables. Low oxygen atmospheres reduced respiration rates but might also increase the risk of their incurring low oxygen injury.