Modified Atmosphere Packaging Affects Ascorbic Acid, Enzyme Activity and Market Quality of Broccoli |
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| Authors: | M M BARTH E L KERBEL A K PERRY S J SCHMIDT |
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| Affiliation: | Authors Perry and Schmidt are with the Univ of Illinois at Ur-bana-champaign, Div. Foods &Nutrition, 905 S. Goodwin Avenue, 386 Bevier, Urbana, IL 61801. Author Barth's current address: Univ. of Kentucky, Dept. of Nutrition &Food Science, 121 Funkhouser Building, Lexington, KY 40506–0054. Author Kerbel is now with Mike Yurosek &Son, 6900 Mountain View Road, Lamont. CA 93241. |
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| 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. |
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| Keywords: | modified atmosphere packaging MAP ascorbic acid enzyme activity chlorophyll |
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