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Changing Characteristics of Unwrapped Vegetables Quality on Storage Rack in Supermarket |
HU Hong, ZHANG Xue-jie, JIA Yan-hua, GUO Ke, LI Kun, WANG Li |
Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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Abstract The quality changes of 9 kinds of vegetables were investigated by simulating supermarket sales under 12 h shelf-life, unwrapped at ambient temperature. The results showed that vegetable weights lose gradually as time went along and a linear relationship was found. As for the vegetable quality, the chlorophyll contents of cucumber, pakchoi and broccoli showed an increasing trend with time, no matter they were wrapped or unwrapped; while the VC content of sweet pepper, wrapped or unwrapped showed no significant changes; no yellowing, sponging, rust spotting or lignification phenomena were found in cucumber, broccoli, pakchoi and beanst.
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Received: 20 August 2010
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