CONICET | Buscador de Institutos y Recursos Humanos

This study investigates quality changes in fresh chives stored at 0ºC and 4ºC during 21 and 14 days, respectively. Product was packaged in trays and covered with PVC film. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0ºC. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed for a week by storing fresh chives at 0ºC. The increase in browning potential was of lower magnitude at 0ºC than at 4ºC. High quality levels and marketability of fresh chives could be maintained for two weeks at 0ºC.