Premium
Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage
Author(s) -
BARTH M.M.,
KERBEL E.L.,
BROUSSARD S.,
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.tb06115.x
Subject(s) - modified atmosphere , ascorbic acid , chemistry , food science , horticulture , peroxidase , moisture , population , shelf life , biochemistry , biology , enzyme , organic chemistry , demography , sociology
Broccoli spears were packaged using a semipermeable polymeric film and stored 96 hr at 20°C. CO 2 and O 2 concentrations within the packages equilibrated to about 9 and 3%, respectively. Relative to non‐packaged spears, ascorbic acid, chlorophyll and moisture retention were greater; and peroxidase activity was lower in packaged broccoli. No differences were found in total aerobic microbial population growth or Instron shear values between packaged and control spears.