ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Precooled, ascorbic acid treatcd, and control fresh sliced celery samples of varying maturities were evaluated for physical and sensory quality attributes after 6 days post-harvest refrigerated storage and subsequent canning. Sensory evaluations indicated that early harvested celery was of lower quality than optimum or late harvested celery. Shear-press firmness measurements were similar for celery samples of different maturities. Pre-storage cooling of sliced celery, either by vacuum or hydrocooling, improved celery quality. Ascorbic acid additions decreased the rate of browning development on cut surfaces, and was effective in extending the refrigerated shelf life of celery when combined with vacuum or hydrocooling. Drained weight and firmness of canned celery from all treatments increased with post-harvest refrigerated storage time prior to canning.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb17955.x
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