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

Authors
Roura, SI Davidovich, LA del Valle, CE
Citation
Si. Roura et al., Quality loss in minimally processed Swiss chard related to amount of damaged area, LEBENSM-WIS, 33(1), 2000, pp. 53-59
Citations number
27
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ISSN journal
00236438 → ACNP
Volume
33
Issue
1
Year of publication
2000
Pages
53 - 59
Database
ISI
SICI code
0023-6438(2000)33:1<53:QLIMPS>2.0.ZU;2-L
Abstract
Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips w ere stored at 4 degreesC and 98% relative humidity for 11d. Water, weight a nd chlorophyll concentration decreased continuously during storage, with lo sses depending on the degree of processing injury and relating to the damag ed area per unit volume rather than to exposed area. Titratable acids and s oluble solids contents presented greater decreases in the first 3 d storage ; thereafter their evolution did not show a definite tendency. (C) 2000 Aca demic Press.