Quality of minimally processed beet roots stored in different temperatures

被引：0
|
作者：
Carolina, M
Vitti, D
Yamamoto, LK
Sasaki, FF
del Aguila, JS
Kluge, RA
Jacomino, AP
机构：
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Ciencias Biol, BR-13418900 Piracicaba, SP, Brazil
[2] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Prod Vegetal, BR-05508 Sao Paulo, Brazil
来源：
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2005年 / 48卷 / 04期
关键词：
Beta vulgaris L; fresh-cut; betalains; respiratory rate;
D O I：
暂无
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The present work was carried out with the objective to determine the effect of different storage temperature on the quality of beet root minimally processed. Respiratory activity and mass loss were higher in the storage at 15 degrees C No significant differences in color, total soluble solids, betacyanin and betaxanthin were observed among treatments. Based on the results obtained, the storage at 0 degrees C was recommended to storage beet root minimally processed and that 10 and 15 degrees C drastically reduced the quality of minimally processed beet roots during storage.
引用
收藏
页码：503 / 510
页数：8
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