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dc.contributor.author
Roura, Sara Ines  
dc.contributor.author
Davidovich, L.A  
dc.contributor.author
del Valle, C.E.  
dc.date.available
2018-03-27T19:57:24Z  
dc.date.issued
2000-05  
dc.identifier.citation
Roura, Sara Ines; Davidovich, L.A; del Valle, C.E.; Postharvest changes in fresh swiss chard (beta vulgaris, type cycla) under different storage conditions; Wiley Blackwell Publishing, Inc; Journal of Food Quality; 23; 2; 5-2000; 137-147  
dc.identifier.issn
0146-9428  
dc.identifier.uri
http://hdl.handle.net/11336/40213  
dc.description.abstract
The effects of storage temperature and relative humidity on the quality of Swiss chard (Beta vulgaris, type cycla) were investigated. Quality was assessed through determinations of water content, weight loss, chlorophyll content, pH, titratable acidity, soluble solids content and sensory evaluations. Storage conditions were 4 and 18C and 43, 86 and 98% relative humidities (RH). The quality of chard leaves was unacceptable after three days of storage at 18C, independent of the RH. Chard leaves kept at 4C and 86 and 98% RH remained acceptable for 9 days. The dehydration suffered by samples kept at 4C and 43% RH turned them unacceptable after 4 days of storage.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Vegetable Quality  
dc.subject
Fresh Vegetables  
dc.subject
Chlrophyl  
dc.subject
Relative Humidity  
dc.subject.classification
Agricultura  
dc.subject.classification
Agricultura, Silvicultura y Pesca  
dc.subject.classification
CIENCIAS AGRÍCOLAS  
dc.title
Postharvest changes in fresh swiss chard (beta vulgaris, type cycla) under different storage conditions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-03-16T14:31:12Z  
dc.journal.volume
23  
dc.journal.number
2  
dc.journal.pagination
137-147  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina  
dc.description.fil
Fil: Davidovich, L.A. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina  
dc.description.fil
Fil: del Valle, C.E.. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina  
dc.journal.title
Journal of Food Quality  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-4557.2000.tb00201.x  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4557.2000.tb00201.x  

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