Premium
Susceptibility of minimally processed green pepper and cucumber to chilling injury as observed by apparent respiration rate
Author(s) -
Kang Jun Soo,
Lee Dong Sun
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00129.x
Subject(s) - pepper , respiration rate , respiration , food spoilage , horticulture , shelf life , capsicum annuum , food science , biology , chemistry , botany , bacteria , genetics
Apparent respiration rate and total microbial count were measured for intact and cut vegetables of green chilli pepper and cucumber stored at 5 and 10 °C. The minimally processed vegetables were more sensitive to chilling injury at 5 °C compared to the intact produce. Their response of increased respiration to chilling injury at 5 °C was noticed earlier than spoilage due to microbial growth, and determined the limit of shelf‐life (4 days) in storage. Due to increased susceptibility to chilling injury when these products were stored at 5 °C, they had shelf‐lives shorter than or equal to those at 10 °C.