ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Cauliflowers were stored for 9 wk in air or in N2 containing 3% O2 and 0, 2.5, 5 or 10% CO2 at 1°C and 100% relative humidity, with or without pretreatment with 15% CO2 Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free α-amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less CO2 were still acceptable after 7 wk of storage, while 10% CO2 and pretreatment with 15% CO2 caused softening, yellowing and increased leakage. Respiration was decreased by low O2. Increasing CO2 up to 5% brought additional benefit. Succinic acid increased with increasing CO2.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08582.x
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