Study on β-carotene retention and textural changes of pumpkins under different storage conditions

被引：0

作者：

Dutta, Debjani ^{[1
]}

Chaudhuri, Utpal Ray ^{[1
]}

Chakraborty, Runu ^{[1
]}

机构：

[1] Jadavpur Univ, Dept Food Technol & Biochem Engn, Kolkata 700032, W Bengal, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 05期

关键词：

immature pumpkin; storage; beta-carotene; FT coefficient; texture;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Immature pumpkins were stored in dark at 20 degrees C and in a freezer at 4, -18 and -40 degrees C and changes in beta-carotene content and extent of firmness were measured for 10 weeks. P-carotene increased on maturation after which, it decreased in all temperatures. Freezing deteriorated the texture but pumpkin kept in dark and at VC had firmer texture. Most of the stored pumpkins showed a negative firmness temperature (FT) coefficient.

引用

页码：549 / 551

页数：3

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