Storage of spinach under low oxygen atmosphere above the extinction point

被引：34

作者：

Ko, NP

Watada, AE

Schlimme, DV

Bouwkamp, JC

机构：

[1] UNIV MARYLAND,DEPT NUTR & FOOD SCI,COLLEGE PK,MD 20742

[2] UNIV MARYLAND,DEPT HORT & LANDSCAPE ARCHITECTURE,COLLEGE PK,MD 20742

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 02期

关键词：

spinach; extinction point; low oxygen; modified atmosphere;

D O I：

10.1111/j.1365-2621.1996.tb14202.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extinction point of spinach was <0.4% but above 0.2% O-2 at 0 degrees and 5 degrees C. Respiration rates were approximate to 2.3 times greater at 5 degrees C than at 0 degrees C and were similar among cultivars. In 0.8% O-2 atmosphere, O-2 uptake of three cultivars was reduced by an average of 53% and CO2 production was reduced by 35% relative to those stored in air. Deterioration of leaves was reduced by 30 to 54%, while weight loss, color and chlorophyll content were not affected by the 0.8% O-2 atmosphere. Thus O-2 could be allowed to be depleted to 0.8% in modified atmosphere packaging without quality loss due to anoxia.

引用

页码：398 / &

页数：4