Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.

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dc.contributorCNPH.
dc.creatorMORETTI, C. L.
dc.creatorARAÚJO, A. L.
dc.creatorMATTOS, L. M.
dc.date2024-10-28T18:53:21Z
dc.date2024-10-28T18:53:21Z
dc.date2004-01-08
dc.date2003
dc.date.accessioned2026-07-07T04:09:24Z
dc.descriptionCollard greens (Brassica oleracea var. acephala) “Manteiga” were harvested in commercial fields in Brasilia, Brazil, aiming to evaluate different oxygen, carbon dioxide and nitrogen combinations to extend the shelf life of the fresh-cut product. After harvest, leaves were taken to the postharvest laboratory, selected for external blemishes and minimally processed (3 mm thick) inside a cold room (13±2°C). After processing, fresh-cut collard greens were stored under two controlled atmosphere (CA) conditions (3% O2 , 4% CO2 ; 5% O2 , 5% CO2 /balance N2 ), and normal air (control), at 5°C (95±2% RH), for six days. Daily, minimally processed collard greens were evaluated for total vitamin C, total chlorophyll, total soluble solids content, and titratable acidity. Total vitamin C content decreased for all treatments during the storage period. Storage under CA conditions delayed total vitamin C degradation for both atmospheres studied. At the end of the storage period, fresh-cut collard greens stored under 3% O2 , 4% CO2 showed around 25% and 56% more vitamin C than the material stored under 5% O2 , 5% CO2 and control, respectively. Total chlorophyll content decreased during the storage period. At the end of the experiment, fresh-cut collard greens stored under 3% O2 , 4% CO2 showed 24% and 45% more total chlorophyll than the product stored under 5% O2 , 5% CO2 and control, respectively. CA storage delayed organic acid degradation. On the sixth day, freshcut collard greens stored under 3% O2 , 4% CO2 presented around 44% more organic acids than control. Total soluble solids content were not significantly affected.
dc.identifierHorticultura Brasileira, Brasília, v. 21, n. 4, p. 676-680, out./dez. 2003.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/775131
dc.identifier.urihttp://hdl.handle.net/123456789/453253
dc.languageeng
dc.rightsopenAccess
dc.subjectProduto minimamente processado
dc.subjectVida útil
dc.subjectVida-de-prateleira
dc.subjectGás carbônico
dc.subjectAtmosfera modificada
dc.subjectÁcido ascórbico
dc.subjectBrassica Oleracea Acephala
dc.subjectClorofila
dc.subjectCouve
dc.subjectNitrogênio
dc.subjectOxigênio
dc.subjectProcessamento Mínimo
dc.subjectQualidade
dc.subjectVitamina C
dc.subjectbrix
dc.titleEvaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens.
dc.typeArtigo de periódico

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