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Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet Display
Author(s) -
BARTH M.M.,
PERRY A.K.,
SCHMIDT S.J.,
KLEIN B.P.
Publication year - 1990
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.1365-2621.1990.tb01636.x
Subject(s) - ascorbic acid , humanities , art , chemistry , food science
Total ascorbic acid (TAA) was determined in misted and nonmisted broccoli during display cabinet storage (18 + 2°C) for 0, 6, 24, 48 and 72 hr. TAA was calculated on dry weight basis to account for moisture differences. Moisture was significantly greater in misted versus nonmisted samples (p = .OOOS). Misting significantly promoted the retention of TAA compared with nonmisted samples over 72 hr (p = .0019). The rate of ascorbic acid degradation in misted and nonmisted samples followed first order kinetics.