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Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli
Author(s) -
BARTH M. M.,
KERBEL E. L.,
PERRY A. K.,
SCHMIDT S. J.
Publication year - 1993
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.1365-2621.1993.tb03230.x
Subject(s) - ascorbic acid , chemistry , modified atmosphere , peroxidase , food science , chlorophyll , polyphenol oxidase , moisture , enzyme assay , texture (cosmology) , enzyme , shelf life , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics)
Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO 2 ,) 8% and (0 2 ) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.