title: The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables.
abstract: BACKGROUND
  Owing to the increasing trend of consumption of ready-to-use leafy vegetables, the necessity of determining the best conditions for their frozen storage and the considerable impact of freezing on their sensory attributes, research was carried out to determine the best freezing temperature and storage time for a mixture of Allium ampeloprasum, Lepidium sativum and Stureia hortensis.
  
  
  RESULTS
  The results for freezing temperature at three different storage times showed that colour and overall acceptability at - 18 °C were always ranked first (P < 0.05), while taste at - 18 °C was ranked first on days 120 and 150. The results for frozen storage time at three different temperatures indicated that colour, taste and acceptability were not significantly different.
  
  
  CONCLUSIONS
  Overall, the results of this research indicated that the sensory attributes of leafy vegetables during 180 days of frozen storage were affected mainly by freezing temperature rather than frozen storage time.
authors.affiliation: Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Mohammadi
authors.forename: Mohammad Reza
authors.initials: MR
authors.lastname: Koushki
authors.forename: Fariba Seyed
authors.initials: FS
authors.lastname: Ahmadian
authors.forename: Masoumeh
authors.initials: M
authors.lastname: Moslemy
mesh_terms: D000490:Allium; D003080:Cold Temperature; D003116:Color; D003258:Consumer Behavior; D057140:Fast Foods; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005615:Freezing; D006801:Humans; D029686:Lepidium; D018515:Plant Leaves; D013649:Taste; D014675:Vegetables