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 journalArticle

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 languageEnglish (US)
Pages (from-to)140-143
Number of pages4
JournalJournal of food science
Volume58
Issue number1
DOIs
StatePublished - Jan 1993

Keywords

  • MAP
  • ascorbic acid
  • chlorophyll
  • enzyme activity
  • modified atmosphere packaging

ASJC Scopus subject areas

  • Food Science

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