ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Unblanched spinach (Spinacia oleracea), held in evacuated and non-evacuated packages, was compared with blanched controls after 1,5,12, and 26 weeks to evaluate storage stability at -18°C. Blanched samples were rated higher than unblanched samples for visual quality, aroma, flavor, and overall acceptability, regardless of packaging treatment. Titratable acidity of unblanched samples was considerably higher than that of blanched samples and was found to increase during the latter stages of storage. Total ascorbic acid and dehydroascorbic acid contents were higher in unblanched samples. Vacuum packaging inhibited conversion to dehydroascorbic acid in unblanched samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03798.x
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