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Effect of temperature on storage stability of frozen broccoli.

[In Polish. / En polonais.]

Author(s) : KLIMCZAK J., IRZYNIEC Z.

Type of article: Article

Summary

The goal of the work was to investigate the effect of the deep freeze temperature of broccoli storage on the breakdown rate of vitamin C and chlorophyll pigments. Kinetic tests proved that the breakdown rate of the investigated quality indices follows a first-order reaction and that chlorophyll pigments are more susceptible to frozen storage than vitamin C, except at -15 °C. Moreover, it was seen that during frozen storage, pigments of series b are broken down faster than pigments of series a, which is contrary to the effects of blanching.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 2002-0249
  • Languages: Polish
  • Source: Chlodnictwo - vol. 35 - n. 10
  • Publication date: 2000/10
  • Document available for consultation in the library of the IIR headquarters only.

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