Impact of heat treatment on ethylene production and yellowing of modified atmosphere packaged rocket leaves
作者： Athanasios Koukounaras , Anastasios S. Siomos , Evangelos Sfakiotakis
DOI: 10.1016/J.POSTHARVBIO.2009.07.002
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摘要: Abstract In spite of the increasing importance heat treatment technology as a way to retard yellowing in green vegetables and retain postharvest quality, data on rocket ( Eruca sativa Mill.) are still absent. The aim this research was find an effective combined temperature–time determine how that affects ethylene production packaged salad leaves. An dipping leaves thermostatically controlled tap water bath at 50 °C for 20–40 s found without damaging Although 30 s accelerated leaves, it extended their life 8 °C from 5 10 d, any appreciable effect quality attributes.
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