Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage

Authors
Viña, Sonia Zulma; Cerimele, Elsa
Publication Year
2009
Language
English
Format
article
Status
Published version
Description
This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0C. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed for a week by storing fresh chives at 0C. The increase in browning potential was of lower magnitude at 0C than at 4C. High quality levels and marketability of fresh chives could be maintained for 2 weeks at 0C.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Subject
Ciencias Exactas
Access level
Open access
License
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
Repository
SEDICI (UNLP)
Institution
Universidad Nacional de La Plata
OAI Identifier
oai:sedici.unlp.edu.ar:10915/82719