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EFFECT OF MODIFIED ATMOSPHERE STORAGE ON ASCORBIC ACID CONTENT OF SOME VEGETABLES

EFFECT OF MODIFIED ATMOSPHERE STORAGE ON ASCORBIC ACID CONTENT OF SOME VEGETABLES 'Paper No. 261, Department of Vegetable Crops, Cornell University, Ithaca, N. Y. EFFECT O F STORAGE ON ASCORBIC ACID CONTENT O F VEGETABLES tissue can be expected. Bartlett pears were stored in five-gallon tin cans provided with a n air vent 5/G4 inch in diameter. These fruits retained as much ascorbic acid in seven months as did a corresponding lot kept in the open for three months. The average carbon dioxide content within the cans mas three to four per cent, the oxygen concentration 18 to 19 per cent. MATERIALS AND METHODS The vegetables used in this study were asparagus (Asparagus oficimlis L.) , sprouting broccoli (Brassica olwacea, var. italica), snap beans (Phaseolus vulgaris), kale (Brassica oleracea, var. aceplwla), Brussels sprouts (Brnssica oleracea, var. gemnzif e r a ) , peas (Piszhnz sativuna L.), and spinach (8pinrccia oleracea L.). All vegetables were grown in the gardens of the Department of Vegetable Crops a t Cornell University, and the experiments n-ere started within two hoiirs after harvest. Depending on the size of individual specimens each lot was divided into samples of from 100 to 500 grams. Great care was taken to have each sainple contain an equal number of http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECT OF MODIFIED ATMOSPHERE STORAGE ON ASCORBIC ACID CONTENT OF SOME VEGETABLES

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References (6)

Publisher
Wiley
Copyright
Copyright © 1944 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1944.tb16703.x
Publisher site
See Article on Publisher Site

Abstract

'Paper No. 261, Department of Vegetable Crops, Cornell University, Ithaca, N. Y. EFFECT O F STORAGE ON ASCORBIC ACID CONTENT O F VEGETABLES tissue can be expected. Bartlett pears were stored in five-gallon tin cans provided with a n air vent 5/G4 inch in diameter. These fruits retained as much ascorbic acid in seven months as did a corresponding lot kept in the open for three months. The average carbon dioxide content within the cans mas three to four per cent, the oxygen concentration 18 to 19 per cent. MATERIALS AND METHODS The vegetables used in this study were asparagus (Asparagus oficimlis L.) , sprouting broccoli (Brassica olwacea, var. italica), snap beans (Phaseolus vulgaris), kale (Brassica oleracea, var. aceplwla), Brussels sprouts (Brnssica oleracea, var. gemnzif e r a ) , peas (Piszhnz sativuna L.), and spinach (8pinrccia oleracea L.). All vegetables were grown in the gardens of the Department of Vegetable Crops a t Cornell University, and the experiments n-ere started within two hoiirs after harvest. Depending on the size of individual specimens each lot was divided into samples of from 100 to 500 grams. Great care was taken to have each sainple contain an equal number of

Journal

Journal of Food Science – Wiley

Published: Sep 1, 1944

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