Effect of chilling on the vitamin C content of fennel during storage

被引：0

作者：

Galgano, F

Favati, E

Lapelosa, L

Albanese, D

Montanari, L

机构：

[1] Univ Basilicata, Dipartimento Biol Difesa & Biotecnol Agroforestal, I-85100 Potenza, Italy

[2] Univ Salerno, Dipartimento Ingn Chim & Alimentare, I-84084 Fisciano, SA, Italy

[3] Univ Perugia, Dipartimento Sci Alimenti, I-06126 Perugia, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2002年 / 14卷 / 02期

关键词：

chilling; fennel; preservation; vegetables; vitamin C;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Vitamin C content was monitored in fennel during a 32-day storage period at 6degreesC and 90% R.H. and a rapid extraction method was developed to quickly analyse the samples. The concentration of the vitamin showed a 50% decrease during the first 4 days of storage. In the following two weeks the amount of vitamin C remained almost unchanged. Extending the storage time up to 32 days resulted in further substantial losses, with the final vitamin C concentration being 25% of the initial concentration. This phenomenon was found to be independent of the size of the sample.

引用

页码：167 / 173

页数：7

共 16 条

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