Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage

Journal of Food Science

Volumn 58, Issue 5, 1993, Pages 1070-1072

  BARTH, M M ^b   KERBEL, E L ^c   BROUSSARD, S ^a   SCHMIDT, S J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c Kerbel & Assoc ^*  (United States)

Author keywords

ascorbic acid; enzymes; MAP; packaging; temperature abuse storage

Indexed keywords

EID: 0027142737     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb06115.x     Document Type: Article

References (16)

1. Studies on the greening of dark grown bean plants
2. Packaging technology for fresh end minimally processed fruits and vegetables
3. Misting affects market quality and enzyme activity of broccoli during retail storage
4. Modified atmosphere packaging affects market quality and enzyme activity in broccoli spears
5. Microbial, color and textural qualities of fresh asparagus broccoli and cauliflower stored under controlled atmosphere
6. Changes in vitamin C
7. Changes in microflora of packaged fresh broccoli
8. Effects of modified atmospheres on postharvest pathogens of fruita and vegetables
9. Effects of naturally occurring an‐tioxidants on peroxidase activity of vegetable extracts
10. Modified atmosphere ackaging of fyts and vegetables
11. Controlled atmosphere effects on the market quality of stored broccoli
12. Vitamin C: L‐ascorbic and dehydro‐L‐ascorbic acids
13. 2 treatment on the market quality of stored broccoli
14. The effect of controlled atmosphere storage on the sensory and nutritional quality of fruits and vegetables
15. Modified atmosphere packaging of fresh produce