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

Autores
Viña, Sonia Zulma; Cerimele, Elsa
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.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
fresh chives
refrigerated storage
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/82719
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/82719
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storageViña, Sonia ZulmaCerimele, ElsaCiencias Exactasfresh chivesrefrigerated storageThis 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 ForestalesCentro de Investigación y Desarrollo en Criotecnología de Alimentos2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf747-759http://sedici.unlp.edu.ar/handle/10915/82719enginfo:eu-repo/semantics/altIdentifier/issn/0146-9428info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4557.2009.00281.xinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-17T09:58:18Zoai:sedici.unlp.edu.ar:10915/82719Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-17 09:58:19.203SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
fresh chives
refrigerated storage
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
author Viña, Sonia Zulma
author_facet Viña, Sonia Zulma
Cerimele, Elsa
author_role author
author2 Cerimele, Elsa
author2_role author
dc.subject.none.fl_str_mv Ciencias Exactas
fresh chives
refrigerated storage
topic Ciencias Exactas
fresh chives
refrigerated storage
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.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/82719
url http://sedici.unlp.edu.ar/handle/10915/82719
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0146-9428
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
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
747-759
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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