Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags |
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| Authors: | ALLEY E WATADA SOON DONG KIM KWANG SOO KIM THOMAS C HARRIS |
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| Affiliation: | Author Watada is with the Horticultural Crops Quality Laboratory, Horticultural Science Institute, ARS-USDA, Beltsville, MD 20705. Author S.D. Kim is with the Department of Food Science and Technology, Hyosung Women's University, Daegu, Korea. Author KS. Kim is with the Department of Food and Nutrition, Yeungnam University, Gyongsan 632, Korea. Author Harris is with the Statistical Consulting and Analysis Team, ARS-USDA, Beltsville, MD 20705. |
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| Abstract: | Quality attributes of packaged and unpackaged vegetables generally decreased nonlinearly during storage at 10°C or 20°C, and most of the decrease was greater at 20°C than at 10°C. Packaging reduced weight loss of green beans and spinach kept at 20°C; and reduced chlorophyll loss of green beans at 10°C and of spinach at 20°C. Ascorbic acid (vitamin C) benefited by packaging of green beans and spinach kept at 10°C. Packaging had an effect on thiamin (vitamin B1) of only spinach held at 10°C and 20°C and had no effect on riboflavin (vitamin B2). Loss of these quality attributes appears to be enhanced with water loss. |
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