Effects of storage time, temperature and modified atmosphere on sensory quality and health related compounds in fresh-cut swede and turnip

Sammendrag

Introducing new fresh-cut vegetable products onto the market may increase vegetable consumption. Usually the availability of Norwegian grown vegetables for fresh-cut production is limited by a short growing season. However, root vegetables such as swede and turnip are available for a longer period of the year. Both vegetables are sources of vitamin C and glucosinolates, which are important due to their potential health benefits and may influence taste and flavour attributes. Fresh-cut vegetables undergo physiological changes after peeling and cutting, which could influence sensory quality and the content of beneficial compounds. These changes can be influenced by storage parameters, including temperature and modified atmosphere packaging. Therefore, the main purpose of this thesis is to study the effect of storage time, temperature and modified atmosphere on the sensory quality and vitamin C, glucosinolate and sugar content of fresh-cut swede and turnip.

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NVA : hdl.handle.net/11250/2448093