Qualty Changes in Carrot Slices, Sticks and Shreds Stored at Vairous Temperatures.

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概要

• 論文の詳細を見る

• Quality changes in carrot slices, sticks, and shreds were not similar during storage at 0°, 5° and 10°C. The surface area per gram of tissue, respiration rate, and weight loss were greater with shreds than with slices or sticks. The total microbial count increased on all cuts during storage and the greatest increase was on shreds. Shear force of the sticks was greater than that of slices and shreds throughout storage. Chroma values for all types of cuts generally decreased during storage. These results indicate that carrot shreds quality cannot be maintained as well as that of slices and sticks during low temperature storage.

• 社団法人 日本食品科学工学会の論文

著者

• IZUMI Hidemi

  Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture

• WATADA Alley

  Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture

• WATADA Alley

  Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville

• KO Nathanee

  Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville

• IZUMI Hidemi

  Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville

関連論文

• Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures.
• Qualty Changes in Carrot Slices, Sticks and Shreds Stored at Vairous Temperatures.

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