บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of minimally processing and temperature on respiration rate of carrot (var. Nantes).

Rocha A., Mota C., Morais A.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 31

2004

บทคัดย่อ

Effects of minimally processing and temperature on respiration rate of carrot (var. Nantes).    Consumer’s increased interest in fruits and vegetables as ‘healthy’ foods with zero cholesterol, low to no fat and sodium, and high levels of vitamins, minerals and fiber, has accelerated an increased effort to improve the quality of those products through the marketing system.

A new category of products, called Minimally Processed (MP) vegetables has arisen.They are intended to be presented to the consumer conveniently peeled, cored or sliced in prepared packages, with fresh-like quality and ready to be eaten, comprise a fresh convenient product, but they are highly perishable.New methods of solving degradation problems of MP products must be developed.The respiration rate of vegetable products is an important indicator of metabolic activity allowing predicting the shelf life.The knowledge of the nutritional impact of minimal processing operations o­n these products will be an advantage for the producers that will possess information that will create new markets.

The aim of this work was to evaluate the influence of minimally processing operations as well as temperature o­n the respiration rate of carrots (var. Nantes).Minimally processing operations caused a remarketable impact o­n the respiration rate of carrots stored at 4 °C and 20 °C.Low storage temperature was a good inhibitor of the respiration rate, contributing to the improvement of shelf life.