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Effects of Storage Temperature, Humidity and Duration on Ostrich Fern ( Matteuccia Struthiopteris (L.) Todaro) Quality
Author(s) -
LIDSTER P.D.,
PRANGE R.K.,
ADERKAS P.,
JACKSON E.D.,
McDONALD J.E.,
McLACHLAN J.
Publication year - 1989
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.1365-2621.1989.tb08585.x
Subject(s) - ascorbic acid , relative humidity , chemistry , warehouse , cold storage , moisture , humidity , horticulture , water content , food science , mold , fern , zoology , botany , biology , meteorology , geography , geotechnical engineering , organic chemistry , engineering , archaeology
Storage of Ostrich ferns (fiddleheads) at temperatures above or below 0°C decreased storage life and marketable quality. Percent weight loss, ascorbic acid, bacterial load, yeast and mold loads generally increased and relative water content decreased with increased storage temperature above 0°C and duration. Fiddlehead absolute moisture and ascorbic acid decreased with extended storage at lower storage humidities. Marketable yields decreased with higher storage temperatures, lower storage humidity and extended storage durations. Optimum storage conditions of 0°C and 100% RH provided marketable yields of 95% and 76% after 16 and 32 days, respectively, while fiddlehead storage in water at 0°C for 15 days provided marketable yields of 97%.