Quality loss in minimally processed Swiss chard related to amount of damaged area

Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips w ere stored at 4 degrees C and 98% relative humidity for 11 d Water, weight and chlorophyll concentration decreased continuously during storage, with l osses depending on the degree of processing injury and relating to the dama ged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of sto rage, thereafter their evolution did not show a definite tendency. (C) 2000 Academic Press.