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Quality Changes in Stored Raw Grated Beetroots as Affected by Temperature and Packaging Film
Author(s) -
LÓPEZOSORNIO M. M.,
CHAVES A. R.
Publication year - 1998
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.1365-2621.1998.tb15735.x
Subject(s) - quality (philosophy) , food science , raw material , materials science , pulp and paper industry , chemistry , environmental science , engineering , philosophy , organic chemistry , epistemology
The effects of atmospheric composition and temperature on quality of grated beetroots were analyzed. Beetroots ( Beta vulgaris L.) were washed, grated and packaged in trays wrapped with two films of different gas permeabilities. Trays were stored at 0°C or 4°C for a week and then transferred to 20°C. Changes in atmospheric composition, pigment content, pH, titratable acidity and production of exudate were monitored. Shelf‐life of grated beetroots was 7 d at 0°C and 3 to 4 d at 4°C. There was a notable decrease in pigment content during storage.