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dc.date.accessioned 2019-10-04T14:39:29Z
dc.date.available 2019-10-04T14:39:29Z
dc.date.issued 2009
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/82719
dc.description.abstract This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. 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 0C. 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 0C. The increase in browning potential was of lower magnitude at 0C than at 4C. High quality levels and marketability of fresh chives could be maintained for 2 weeks at 0C. en
dc.format.extent 747-759 es
dc.language en es
dc.subject fresh chives es
dc.subject refrigerated storage es
dc.title Quality changes in fresh chives (Allium Schoenoprasum L.) during refrigerated storage en
dc.type Articulo es
sedici.identifier.other doi:10.1111/j.1745-4557.2009.00281.x es
sedici.identifier.other eid:2-s2.0-72249113661 es
sedici.identifier.issn 0146-9428 es
sedici.creator.person Viña, Sonia Zulma es
sedici.creator.person Cerimele, Elsa es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Agrarias y Forestales es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Food Quality es
sedici.relation.journalVolumeAndIssue vol. 32, no. 6 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)