Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/18050
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Tudela, Juan Antonio | - |
dc.contributor.author | Espín de Gea, Juan Carlos | - |
dc.contributor.author | Gil Muñoz, M.ª Isabel | - |
dc.date.accessioned | 2009-10-26T11:38:05Z | - |
dc.date.available | 2009-10-26T11:38:05Z | - |
dc.date.issued | 2002-01 | - |
dc.identifier.citation | Postharvest Biology and Technology 26(1): 75-84 (2002) | en_US |
dc.identifier.issn | 0925-5214 | - |
dc.identifier.uri | http://hdl.handle.net/10261/18050 | - |
dc.description | 10 pages, 4 figures. | en_US |
dc.description.abstract | The effect of cutting and storage in air (AIR), modified atmosphere packaging (MAP) and deep-freezing (DF) on the vitamin C content of potato strips was evaluated. The -ascorbic acid (AA) content of potato strips derived from five potato cultivars (‘Agria’, ‘Cara’, ‘Liseta’, ‘Monalisa’ and ‘Spunta’) previously held in long-term storage was determined. In a second experiment, new-season potato tubers of ‘Agria’ and ‘Spunta’ cvs were used. Fresh-cut potato strips were stored for 6 days at 4 °C while DF strips were evaluated up to 5 weeks upon storage at −22 °C. All fresh-cut samples stored in AIR showed an increase in AA content (16–108%) after 2–4 days at 4 °C. At the end of storage, all fresh-cut potatoes stored in AIR had AA contents at or above initial concentrations, except new-season ‘Spunta’ tubers which experienced a 26% decrease. Moreover, potato strips from new-season ‘Agria’ tubers increased in vitamin C content after 6 days by 12%. Steady state MAP conditions were reached after 2 days with concentrations of 8.2–9.8 kPa CO2 and 3.1–3.8 kPa O2 within the packages. Potato strips stored in MAP decreased in AA content by 14–34% compared to samples held in AIR. Frozen storage resulted in a reduced vitamin C content (23%) of ‘Spunta’ potato strips after 5 weeks while ‘Agria’ tubers did not show any change. A general increase over time in the respiration rate of potato strips was observed during storage at 4 °C. As a conclusion, vitamin C content of fresh-cut potatoes was retained in AIR storage after 6 days at 4 °C while it was reduced in MAP storage and frozen storage at −22 °C. | en_US |
dc.description.sponsorship | The authors are grateful to Spanish CICYT, Project AGL2001-1269 for financial support. J.A. Tudela was supported by a grant from Consejo Superior de Investigaciones Científicas (CSIC). | en_US |
dc.format.extent | 259768 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | closedAccess | en_US |
dc.subject | Solanum tuberosum L. | en_US |
dc.subject | Ascorbic acid | en_US |
dc.subject | Dehydroascorbic acid | en_US |
dc.subject | Minimal processing | en_US |
dc.subject | Modified atmosphere packaging | en_US |
dc.subject | Storage | en_US |
dc.subject | Freezing | en_US |
dc.title | Vitamin C retention in fresh-cut potatoes | en_US |
dc.type | artículo | en_US |
dc.identifier.doi | 10.1016/S0925-5214(02)00002-9 | - |
dc.description.peerreviewed | Peer reviewed | en_US |
dc.relation.publisherversion | http://dx.doi.org/10.1016/S0925-5214(02)00002-9 | en_US |
dc.contributor.funder | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100007273 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (CEBAS) Artículos |
CORE Recommender
SCOPUSTM
Citations
89
checked on 06-abr-2024
WEB OF SCIENCETM
Citations
72
checked on 27-feb-2024
Page view(s)
419
checked on 18-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.