Effect of preheating temperature on vegetable hardening and extent of cell membrane damage based on the measurements of potassium ions eluted and electrical properties

The temperature dependence of vegetable hardening due to preheating was found to be similar for Japanese radishes, carrots and potatoes. The hardening phenomenon occurred slightly at 50–55 °C and markedly at 60–70 °C, especially at 65 °C, and decreased at 80 °C. However, temperature dependence of th...

Ausführliche Beschreibung