Texture changes in fresh cut celery during refrigerated storage

Viña, Sonia Zulma; Chaves, Alicia Raquel

doi:10.1002/jsfa.1540

Cited by 43 publications

(32 citation statements)

References 22 publications

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“…Thus, Bolin & Huxsoll (1991), Barry‐Ryan et al. (2000) and Viña & Chaves (2003) observed increases in firmness in lettuces, sliced carrots and celery, respectively. These authors coincide in attributing the changes in texture during the storage of these vegetables to a loss of moisture (‘drying out’) together with an increase in the degree of lignification.…”

Section: Resultsmentioning

confidence: 84%

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Ayala

Echávarri

Olarte

et al. 2009

Int J of Food Sci Tech

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Since minimal processing of vegetables does not impede their capacity to react to external stimuli, this work sought to study the effect of lighting on minimally processed leek during storage. White and green cuts were processed separately and packaged using films with different permeability: a totally permeable PVC film and two P-Plus films: P-Plus 120 and P-Plus 90, with O 2 permeability of 8000 and 5000 cm 3 m )2 24 h )1 atm )1 at 25°C, respectively. All the packaged leek was stored at 4°C for more than 26 days in two different conditions: in complete darkness and in light. Lighting caused an increase in stomatal aperture and respiratory rate. Thus, the white cut achieved atmospheres with higher CO 2 (10%) and lower O 2 (12%) content than samples packed in the same film kept in the dark. The green cut saw respiratory activity compensated by photosynthesis, and the atmosphere composition remained similar to atmospheric conditions until day 18. Lighting also affected the colour, accelerating the changes in appearance. Exposure to light had a negative effect on the quality parameters.

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Section: Resultsmentioning

confidence: 84%

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Ayala

Echávarri

Olarte

et al. 2009

Int J of Food Sci Tech

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“…In this study, it was visually observed that fresh‐cut celery displayed slight de‐green symptom accompanied by chlorophyll decrease during storage. This result was in agreement with findings of Viña & Chaves () who observed that fresh‐cut celery developed yellow colour after 7‐day storage with chlorophyll degradation. Exposing petioles to light treatment significantly alleviated such undesirable de‐green development by delaying chlorophylls degradation, indicating that light exposure was favourable to maintenance of fresh‐cut celery green colour.…”

Section: Resultsmentioning

confidence: 99%

Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles

Zhan

Pang

et al. 2013

Int J of Food Sci Tech

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Summary Effects of light exposure (24 μmol m−2 s−1) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage.

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“…Super chilling involves a partial freezing of the products, which slows down quality deterioration [4]. In [16] an experiment of celeriac stored in an refrigerated environment was carried out and various parameters were measured using traditional methods. Celeriac and carrots were the subjects of this study, where we measured the reflectance properties using a multispectral imaging device called VideometerLab which will be described in the next section.…”

Section: Introductionmentioning

confidence: 99%