doi: 10.7763/IJESD.2011.V2.108
Combined Effect of Packaging Method and Temperature on the Leafy Vegetables Properties
Masoud Shafafi Zenoozian
- the Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Abstract
This study was conducted to study the effect of modified atmosphere packaging (M.A.P.) on quality of fresh Spinach (Spinacea oleracea L.), Parsley (Petroiselinum hortense), and Dill (Anethum graveolens). These vegetables were packaged in polyethylene pouches. Vegetables were evaluated in three condition included perforated, active modified atmosphere, passive modified atmosphere at different temperature (5ºc, 10ºc, 20ºc, 25ºc).The following factors were determined: vitamin c, chlorophyll, weight loss, total count. Experimental results were shown that storage of parsley in modified atmosphere active was minimum loss weight and maximum chlorophyll retained. Parsley had the most molds in perforated packages maximum residual vitamin content was seen time which parsley was stored in MAP.
Keywords
- Dill
- Modified atmosphere packaging
- Parsley
- Spinach
How to Cite
Masoud Shafafi Zenoozian, "Combined Effect of Packaging Method and Temperature on the Leafy Vegetables Properties," International Journal of Environmental Science and Development, vol. 2, no. 2, pp. 124-127, 2011. https://doi.org/10.7763/IJESD.2011.V2.108
Copyright & License
Copyright © 2011 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).