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Kinetyka degradacji witaminy C w warzywach kapustnych przechowywanych w kontrolowanej atmosferze

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Krala L., Witkowska M.

Przemysł Fermentacyjny i Owocowo-Warzywny

2005

tom 49

nr 12

30-32

Italian broccoli (Brassica oleracea L.var. botrytis italica), Monaco variety from field culture and Lorix variety from greenhouse cultivation as well as savoy (Brassica oleracea L.var. sabauda) Langendijker variety from greenhouse cultivation were investigated. The plants were stored in the controlled atmosphere (CA) consisting of 4% CO2, 3% O2, 93% N2, at temperature 0-1°С and in the air (K), for comparison. Vitamin C content, its degradation kinetics, antioxidating properties and sensoric features (general view, colour) were analysed. It was shown that CA slowed down the rate of vitamin C degradation about twice as compared to air storage. The degree of vitamin C degradation is different depending on plant variety. The slowest degradation is observed in the Italian broccoli of Monaco variety stored in CA, and the quickest one in savoy stored in the air. Vitamin C decomposition applies to the 1st order kinetics (control samples) or 0th order kinetics (CA).

Ograniczanie wyników

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Krala L.

1 Witkowska M.

1 2005

Wyniki wyszukiwania

Kinetyka degradacji witaminy C w warzywach kapustnych przechowywanych w kontrolowanej atmosferze