Texture changes in fresh cut celery during refrigerated storage

VIÑA, SONIA Z.; CHAVES, ALICIA R.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley InterScience, Published for SCI (Society of Chemical Industry) by John Wiley & Sons Ltd

Lugar: West Sussex; Año: 2003 vol. 83 p. 1308 - 1314

0022-5142

Abstract: The effect of refrigerated storage temperature (0º or 10ºC) on variations in texture and lignin content of minimally processed celery was assessed. In addition, the evolution of soluble phenols was studied, as well as changes in other quality parameters, namely weight loss, surface colour and contents of chlorophyll and free sugars. To this end, celery cuts were packaged on PVC film-covered polystyrene trays. The maximum shear force required to cut the strips transversally followed a similar tendency during storage at both temperatures tested. Increases in lignin content were observed which could be related to corresponding texture increases during the first few days in cold storage. There was no evidence that lignification occurred by a cicatrix-forming process in the wounds caused during cutting. Keywords: cut celery; refrigeration; texture; lignin; soluble phenols