info:eu-repo/semantics/article
Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
Fecha
2000-02Registro en:
Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-59
0023-6438
CONICET Digital
CONICET
Autor
Roura, Sara Ines
Davidivoch, L.A.
del Valle, C.E.
Resumen
Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.