SHELF-LIFE OF CHINESE CABBAGE (BRASSICA CAMPESTRIS L. SSP PEKINENSIS LOUR) PACKAGED IN ORDINARY ATMOSPHERE

被引：0

作者：

Scuderi, D. ^{[1
]}

Catalano, A. E. ^{[1
]}

Chisari, M. ^{[1
]}

Restuccia, C. ^{[1
]}

Randazzo, C. L. ^{[1
]}

Caggia, C. ^{[1
]}

Barbagallo, R. ^{[1
]}

Spagna, G. ^{[1
]}

Noto, G. ^{[1
]}

机构：

[1] Univ Catania, DOFATA, Dipartimento OrtoFloroArboricoltura & Tecnol Agro, I-95124 Catania, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2007年 / 19卷

关键词：

Chinese cabbage; minimally processed; cultivar; quality;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The suitability of four different cultivars of Chinese cabbage ('Bilko', 'Kasumi, 'Manoko' and 'Nikko') to be transformed as ready-to-use product was evaluated. To the purpose, immediately after harvesting, cabbage samples were cutted, washed with clorinated water, packaged under ordinary atmospheric conditions and stored at 4 degrees C for 8 days. Samples were analyzed at the production day, at the 4th and at the 8th day of storage to determine variations of some physical (color), chemical (dry matter, sugars, phenolic content and titratable acidity), physiologic (CO2 and O-2 production), microbiologic (mesophilic viable counts, yeast and moulds, Entero-bacteriaceae) and enzymatic (poliphenoloxidase activity) parameters. Results of this study provided information to evaluate, for each cultivar, quality of cut Chinese cabbage during storage.

引用

页码：411 / 416

页数：6

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