உணவு மற்றும் ஊட்டச்சத்து கோளாறுகளின் இதழ்

Application of Antibrowning Agents in Minimally Processed Cabbage

Eleni Manolopoulou and Theodoros Varzakas

Application of Antibrowning Agents in Minimally Processed Cabbage

The aim of this study was to investigate the effect of storage at 0°C and 5°C on the color and organoleptic quality, of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride and during Modified Atmosphere Packaging (MAP) with low Ο2 concentrations (1.5%) and high concentrations of CΟ2 (17%).