Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

M. M. BARTH; E. L. KERBEL; A. K. PERRY; S. J. SCHMIDT

doi:10.1111/j.1365-2621.1993.tb03230.x

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

M. M. BARTH, E. L. KERBEL, A. K. PERRY, S. J. SCHMIDT

Research output: Contribution to journal › Article › peer-review

Abstract

Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO₂,) 8% and (0²) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

Original language	English (US)
Pages (from-to)	140-143
Number of pages	4
Journal	Journal of food science
Volume	58
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb03230.x
State	Published - Jan 1993

Keywords

MAP
ascorbic acid
chlorophyll
enzyme activity
modified atmosphere packaging

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1993.tb03230.x

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title = "Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli",

abstract = "Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO2,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.",

keywords = "MAP, ascorbic acid, chlorophyll, enzyme activity, modified atmosphere packaging",

author = "BARTH, {M. M.} and KERBEL, {E. L.} and PERRY, {A. K.} and SCHMIDT, {S. J.}",

year = "1993",

month = jan,

doi = "10.1111/j.1365-2621.1993.tb03230.x",

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pages = "140--143",

journal = "Journal of Food Science",

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T1 - Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

AU - BARTH, M. M.

AU - KERBEL, E. L.

AU - PERRY, A. K.

AU - SCHMIDT, S. J.

PY - 1993/1

Y1 - 1993/1

N2 - Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO2,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

AB - Reduced ascorbic acid (RAA) content, total chlorophyll and green color retention, enzyme activities and texture changes were followed in broccoli spears packaged in polymeric film and nonpackaged during 96 hr storage (10°C). Concentrations within packages monitored by gas chromatography were (CO2,) 8% and (02) 10%. RAA retention, moisture content, total chlorophyll and color retention were greater in packaged broccoli. No differences were found between packaged and nonpackaged broccoli for ascorbate oxidase and peroxidase activities, or texture.

KW - MAP

KW - ascorbic acid

KW - chlorophyll

KW - enzyme activity

KW - modified atmosphere packaging

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ER -

Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli

Abstract

Keywords

ASJC Scopus subject areas

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