The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃; no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage; it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃

The aim of this paper is the comparison of the classic Arnon method with the DMSO method regarding the determination of chlorophyll content in California Wonder peppers stored for 25 days at 5, 10 and 20°C. The results suggest that the factors affecting chlorophyll degradation are temperature and storage time, as well as their interaction. There is a linear relationship between changes in chlorophyll content and storage temperature. The statistical analysis indicates that the two chlorophyll extraction methods considerably differ, as the chlorophyll contents obtained through the Arnon method were, in all cases, lower than those obtained through DMSO. It has to be stressed that the results greatly depend on both the selected solvent and the chlorophyll extraction method.

The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied. The studied vegetables were lettuce (leafy) and broccoli (inflorescence). The results suggested that as the storage temperature increases so the chlorophyll degradation rate increases and so the colour degradation. From the two tested vegetables the lettuce was proved to be more sensitive to chlorophyll and colour degradation.

Shredded white cabbage (Brassica oleracea L) var Bunner were stored in modified atmosphere packaging (MAP) made of medium density polyethylene film with thickness of 30 µm. The in package gas concentrations (O 2 , CO 2 and C 2 H 4 ), mass loss, texture, and superficial color were estimated. Browning of the cut surfaces, total visual quality, proliferation of the 'pepper spot' disorder and off-odors were assessed organoleptically. Shredded cabbage was stored at 0 o C for a period of 23 days. After 6 days of storage significant O 2 depletion of the atmosphere was found. A sharp rise of ethylene concentration was recorded on the 6 th day of storage due to wounding, followed by a decline. Limited mass loss (0.5% of the initial mass) and increase in hardness were estimated due to the beneficial effect of packaging. The lightness L* and hue angle (h*) reduction was limited at all cases and the initial color was preserved. The visual quality of the packaged produce was assessed by six trained panelists and it was reported that control remains marketable for 12 days, while shredded cabbage can be packed in MAP for 23 days. In conclusion an atmosphere low in O 2 (1.5%) and high in CO 2 (17%) concentration retained quality characteristics (color, exterior appearance and organoleptic attributes), reduced the proliferation of the 'pepper spot' disorder and extended storage period up to 80% extending likewise the marketability of the end product as 'ready to use' salad.

Five Agaricus bisporus commercial strains (S100, A15, F56, F40 and F62) were evaluated as regards their colonization rates, yields, quality characters and storability. Concerning their colonization performance, the mycelial growth rates examined in "race tubes" on sterile compost, as well as earliness in fructification did not differ significantly. Significantly lower was the yield of strain S100 compared to the yield of strains F62 and F56, which presented the greatest cumulative biological efficiency values. However, mushroom number and average weight presented negative relation. For the storage and quality study, mushrooms at the "closed-cap" stage packaged in 500-g plastic containers were stored for 5 days at 2C and 5 days at 18C (shelf life). The respiration behavior of the five strains was similar with the mass loss not exceeding 15% during storage at 2C and 40-50% at the end of the shelf life. Also, no differences in the whiteness and texture change were detected and a correlation between the period of pileus diameter increase and the respiration rate was found. According to their color and texture quality assessment, mushrooms deriving from the first four strains may be considered well acceptable at the end of the shelf life, whereas these from strain F62 just saleable. 4 Corresponding