MODIFIED ATMOSPHERE PACKAGING AFFECTS ASCORBIC-ACID, ENZYME-ACTIVITY AND MARKET QUALITY OF BROCCOLI

被引：80

作者：

BARTH, MM ^{[1
]}

KERBEL, EL ^{[1
]}

PERRY, AK ^{[1
]}

SCHMIDT, SJ ^{[1
]}

机构：

[1] UNIV ILLINOIS,DIV FOODS & NUTR,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

MODIFIED ATMOSPHERE PACKAGING; MAP; ASCORBIC ACID; ENZYME ACTIVITY; CHLOROPHYLL;

D O I：

10.1111/j.1365-2621.1993.tb03230.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10-degrees-C). Concentrations within packages monitored by gas chromatography were (CO2) 8% and (O2) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

引用

页码：140 / 143

页数：4

共 30 条

[1]

ANDERSON JM, 1964, AUST J BIOL SCI, V17, P93

[2] MISTING AFFECTS MARKET QUALITY AND ENZYME-ACTIVITY OF BROCCOLI DURING RETAIL STORAGE [J].