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Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet Display

Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet Display ABSTRACT Total ascorbic acid (TAA) was determined in misted and nonmisted broccoli during display cabinet storage (18 ± 2°C) for 0, 6, 24, 48 and 72 hr. TAA was calculated on dry weight basis to account for moisture differences. Moisture was significantly greater in misted versus nonmisted samples (p = .0008). Misting significantly promoted the retention of TAA compared with nonmisted samples over 72 hr (p = .0019). The rate of ascorbic acid degradation in misted and nonmisted samples followed first order kinetics. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet Display

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References (54)

Publisher
Wiley
Copyright
Copyright © 1990 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1990.tb01636.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Total ascorbic acid (TAA) was determined in misted and nonmisted broccoli during display cabinet storage (18 ± 2°C) for 0, 6, 24, 48 and 72 hr. TAA was calculated on dry weight basis to account for moisture differences. Moisture was significantly greater in misted versus nonmisted samples (p = .0008). Misting significantly promoted the retention of TAA compared with nonmisted samples over 72 hr (p = .0019). The rate of ascorbic acid degradation in misted and nonmisted samples followed first order kinetics.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1990

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