Changes of the Pigment Content in the Green Vegetables during Storage

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  • 有色野菜貯蔵中の生体色素の変化
  • ユウショク ヤサイ チョゾウ チュウ ノ セイタイ シキソ ノ ヘンカ トクニ ブロッコリ オヨビ イン ゲンニ ツイテ
  • About Chlorophyll in Broccoli and String Beans
  • 特にブロッコリおよびいんげんについて

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Abstract

The results are summarized as follows;<br>For these several years consumption amount of green vegetables increased gradually and demand to these green vegetables was increasing.<br>We used broccoli and string beans as experiment material, and stored these materials at room and ice box. String beans lost freshness rapidly after harvest, on the other hand broccoli lost food value easily by blossoming.<br>We examined about quality, moisture content and chlorophyll content.<br>Quality of the vegetables in ice box was much better than others. Moisture content and pigment of the vegetables in ice box reminded more than others.<br>Cold temperature was very effective during storage on quality, moisture content and pigment of vegetables.

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