Author(s): Barth MM, Perry AK, Schmidt SJ, Klein BP
ABSTRACT Total ascorbic acid (TAA) was determined in misted and nonmisted broccoli during display cabinet storage (18 ± 2°C) for 0, 6, 24, 48 and 72 hr. TAA was calculated on dry weight basis to account for moisture differences. Moisture was significantly greater in misted versus nonmisted samples (p = .0008). Misting significantly promoted the retention of TAA compared with nonmisted samples over 72 hr (p = .0019). The rate of ascorbic acid degradation in misted and nonmisted samples followed first order kinetics.
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