Effect of chilling on the vitamin C content of fennel during storage

被引：0
|
作者：
Galgano, F
Favati, E
Lapelosa, L
Albanese, D
Montanari, L
机构：
[1] Univ Basilicata, Dipartimento Biol Difesa & Biotecnol Agroforestal, I-85100 Potenza, Italy
[2] Univ Salerno, Dipartimento Ingn Chim & Alimentare, I-84084 Fisciano, SA, Italy
[3] Univ Perugia, Dipartimento Sci Alimenti, I-06126 Perugia, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2002年 / 14卷 / 02期
关键词：
chilling; fennel; preservation; vegetables; vitamin C;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vitamin C content was monitored in fennel during a 32-day storage period at 6degreesC and 90% R.H. and a rapid extraction method was developed to quickly analyse the samples. The concentration of the vitamin showed a 50% decrease during the first 4 days of storage. In the following two weeks the amount of vitamin C remained almost unchanged. Extending the storage time up to 32 days resulted in further substantial losses, with the final vitamin C concentration being 25% of the initial concentration. This phenomenon was found to be independent of the size of the sample.
引用
收藏
页码：167 / 173
页数：7
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