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

Autores
Viña, Sonia Zulma; Cerimele, Elsa L.
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Viña, Sonia Zulma. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cerimele, Elsa L.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
ALLIUM SCHOENOPRASUM
REFRIGERATED STORAGE
POSTHARVEST QUALITY
ANTIOXIDANTS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/138233
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/138233
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storageViña, Sonia ZulmaCerimele, Elsa L.ALLIUM SCHOENOPRASUMREFRIGERATED STORAGEPOSTHARVEST QUALITYANTIOXIDANTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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.Fil: Viña, Sonia Zulma. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Cerimele, Elsa L.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaWiley Blackwell Publishing, Inc2009-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/138233Viña, Sonia Zulma; Cerimele, Elsa L.; Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 6; 12-2009; 747-7590146-94281745-4557CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-4557.2009.00281.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00281.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:37Zoai:ri.conicet.gov.ar:11336/138233instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:07:38.115CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
title Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
spellingShingle Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
Viña, Sonia Zulma
ALLIUM SCHOENOPRASUM
REFRIGERATED STORAGE
POSTHARVEST QUALITY
ANTIOXIDANTS
title_short Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
title_full Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
title_fullStr Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
title_full_unstemmed Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
title_sort Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage
dc.creator.none.fl_str_mv Viña, Sonia Zulma
Cerimele, Elsa L.
author Viña, Sonia Zulma
author_facet Viña, Sonia Zulma
Cerimele, Elsa L.
author_role author
author2 Cerimele, Elsa L.
author2_role author
dc.subject.none.fl_str_mv ALLIUM SCHOENOPRASUM
REFRIGERATED STORAGE
POSTHARVEST QUALITY
ANTIOXIDANTS
topic ALLIUM SCHOENOPRASUM
REFRIGERATED STORAGE
POSTHARVEST QUALITY
ANTIOXIDANTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Viña, Sonia Zulma. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cerimele, Elsa L.. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
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.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/138233
Viña, Sonia Zulma; Cerimele, Elsa L.; Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 6; 12-2009; 747-759
0146-9428
1745-4557
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138233
identifier_str_mv Viña, Sonia Zulma; Cerimele, Elsa L.; Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 32; 6; 12-2009; 747-759
0146-9428
1745-4557
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1745-4557.2009.00281.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00281.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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