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Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags
Author(s) -
WATADA ALLEY E.,
KIM SOON DONG,
KIM KWANG SOO,
HARRIS THOMAS C.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05894.x
Subject(s) - spinach , riboflavin , ascorbic acid , food science , vitamin c , chemistry , vitamin , legume , polyethylene , horticulture , botany , biology , biochemistry , organic chemistry
Quality attributes of packaged and unpackaged vegetables generally decreased nonlinearly during storage at 10°C or 20°C, and most of the decrease was greater at 20°C than at 10°C. Packaging reduced weight loss of green beans and spinach kept at 20°C; and reduced chlorophyll loss of green beans at 10°C and of spinach at 20°C. Ascorbic acid (vitamin C) benefited by packaging of green beans and spinach kept at 10°C. Packaging had an effect on thiamin (vitamin B 1 ) of only spinach held at 10°C and 20°C and had no effect on riboflavin (vitamin B 2 ). Loss of these quality attributes appears to be enhanced with water loss.