Quality changes in minimally processed celery under refrigerated storage.

VIÑA, SONIA Z.; CHAVES, ALICIA R

Murcia. España

Conferencia; International Conference of the IIR (International Institute of Refrigeration) "Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals; 2000

IIR (International Institute of Refrigeration)

Abstract: The objective of this work was to evaluate quality changes in minimally processed celery, stored at low temperatures. Alterations in texture were also investigated. Celery (Apium graveolens L. var Golden Boy) sticks were put in polystyrene trays covered with PVC and stored at 0 and 10ºC for 27 days. External colour (hue), and contents of chlorophylls, sugars, phenols, texture and lignin were determined. The results showed that the hue parameter decreased faster and reached lower values at 10°C than it did at 0ºC.  At 0ºC, chlorophylls content decreased from 7.62 to 2.66 mg/g after 27 days, whereas at 10ºC, it reached 0.61 mg/g. Phenols levels increased, and reached higher values at 10ºC compared to 0°C. Sugars remained constant at 0°C, but decreased at 10ºC. Texture increased, showing a maximum of 48 N. This maximum was reached at 14 at 0°C and at 7 days at 10ºC. The increase in Lignin content was stronger at 10ºC.