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Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments

✍ Scribed by Hyun-Hee Lee; Seok-In Hong; Dongman Kim

Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
200 KB
Volume
20
Category
Article
ISSN
1226-7708

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Fresh enoki mushrooms (100 g) were packaged under various conditions and stored at 10 Β°C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a sig