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This study examined the effects of two heat treatments (water immersion at 50°C for 90 seconds and hot air at 48°C for 1 hour) and refrigerated storage on quality parameters of pre-cut celery over 21 days. The heat treatments reduced browning potential and chlorogenic acid content, and allowed ascorbic acid levels to be maintained longer during storage compared to untreated celery. Applying heat treatments to pre-cut celery could help maintain quality during storage by reducing physiological changes caused

Author

Augusto Manrique

Language

EN