DETECTION OF COLOR CHANGES IN GREEN VEGETABLES

被引：112

作者：

GNANASEKHARAN, V ^{[1
]}

SHEWFELT, RL ^{[1
]}

CHINNAN, MS ^{[1
]}

机构：

[1] UNIV GEORGIA,AGR EXPT STN,DEPT FOOD SCI,FOOD SAFETY & QUAL ENHANCEMENT LAB,GRIFFIN,GA 30223

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期

关键词：

VEGETABLES; STORAGE; SENSITIVITY; COLOR CHANGES; BROCCOLI; CUCUMBER; SPINACH; TOMATO;

D O I：

10.1111/j.1365-2621.1992.tb05444.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The sensitivity of colorimetry and sensory evaluation for determination of postharvest color changes in broccoli (B), cucumber (C), spinach (S) and tomato (T) was studied at normal (10-degrees-C for C and T, 4-degrees-C for B and S) and abuse (37-degrees-C for C and T, 21-degrees-C for B and S) temperatures. Both techniques resolved major color changes but failed to detect changes under normal storage temperatures. With significant color changes, both methods exhibited similar patterns. The sensitivity of detection of color changes in green vegetables should be determined before measuring such changes during storage.

引用

页码：149 / 154

页数：6

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