Share

BROCCOLI STORAGE: EFFECT OF N6-BENZYLADENINE (BA), PACKAGING AND ICING ON COLOUR OF FRESH BROCCOLI.

Author(s) : SHEWFELT R. L., BATAL K. M., HEATON E. K.

Type of article: Article

Summary

BROCCOLI PLANTS AND HEADS WERE TREATED WITH BA AS A PREHARVEST SPRAY (25 OR 50 PPM) OR A POSTHARVEST DIP (25 OR 50 PPM). SUBJECTIVE COLOR EVALUATION WAS THE MOST SENSITIVE MEASURE. CHLOROPHYLL CONCENTRATION WAS AN OBJECTIVE MEASUREMENT OF COLOR CHANGES. ACCEPTABLE BROCCOLI COLOR WAS NOTED IN ICED AND PACKAGED SAMPLES AT 10 WEEKS OF STORAGE. PREHARVEST TREATMENT WITH 25 PPM BA RESULTED IN THE BEST COLOR RETENTION IN ICED AND PACKED SAMPLES. USE OF A YELLOWING-RESISTANT VARIETY AND STORAGE TREATMENTS (ICING AND PACKAGING) WERE THE MOST IMPORTANT FACTORS IN IMPROVED SHELF-LIFE.

Details

  • Original title: BROCCOLI STORAGE: EFFECT OF N6-BENZYLADENINE (BA), PACKAGING AND ICING ON COLOUR OF FRESH BROCCOLI.
  • Record ID : 1984-1888
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1594-1597; 2 fig.; 4 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing