Quality assessment of beetroot from storage

DC FieldValueLanguage
dc.contributor.authorGormley, T. R. (Thomas Ronan)-
dc.contributor.authorKeenan, J.J.-
dc.contributor.authorCassidy, J.C.-
dc.contributor.authoret al.-
dc.identifier.citationInternational Journal of Food Science and Technologyen
dc.description.abstractBeetroot was stored in four different clamps until mid-May in two seasons and the quality of pickled sliced roots from the clamps was satisfactory, provided pickling was done by mid-April. The results indicated that the length of the storage period influenced quality to a greater extent than the type of clamp in which the roots were stored. Clamps with the roots covered with polythene were warmer than those with no polythene and in Season 2 this resulted in a loss of dry matter in roots in the former. Forced ventilation had little effect on the quality of the stored roots. Skin and flesh texture became tougher during the period of storage, but was not correlated with the texture after processing. Stored roots lost more pigment in Season 2 than in Season 1 and the colour of roots processed from storage on 26 May was still acceptable in Season 1 while in Season 2 the colour was not acceptable by the end of April. Flavour of roots processed from storage at any stage in Season 1 was acceptable, but those pickled after 29 April in Season 2 had an inferior flavour to those processed earlier. In both seasons storage diseases did not develop to any extent until April; they were more prevalent where clamps were fan-ventilated.en
dc.subjectFood storageen
dc.titleQuality assessment of beetroot from storageen
dc.typeJournal Articleen
dc.statusPeer revieweden
dc.neeo.contributorGormley|T. R. (Thomas Ronan)|aut|-
dc.neeo.contributoret al.||aut|-
dc.internal.notesBeetroot paper.pdfen
dc.description.adminDeposited by bulk importen
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