Effects of hot water immersion on storage quality of fresh broccoli heads.
Author(s) : DONG H. Q., JIANG Y. M., WANG Y. H., et al.
Type of article: Article
Summary
Freshly harvested broccoli (cv. Yuguan) heads were immersed for 0, 1, 4 or 8 minutes in hot water at 45 °C, and then hydrocooled rapidly for 10 minutes at 10 °C. Among these heat treatments, immersion in hot water for 4 minutes at 45 °C was the most effective for maintaining the quality of harvested broccoli heads.
Details
- Original title: Effects of hot water immersion on storage quality of fresh broccoli heads.
- Record ID : 2005-2617
- Languages: English
- Source: Food Technol. Biotechnol. - vol. 42 - n. 2
- Publication date: 2004
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Postharvest treatment; Hot water; Broccoli; Quality; Physiology; Vegetable; Immersion; Cold storage; Chlorophyll
-
Antioxidant activity and quality of minimally p...
- Author(s) : CHARANJIT K., KAPOOR H. C.
- Date : 2001
- Languages : English
- Source: J. Food Process. Preserv. - vol. 25 - n. 5
View record
-
Postharvest quality of arazá fruit (Eugenia sti...
- Author(s) : HERNÁNDEZ M. S., MARTÍNEZ O, FERNÁNDEZ-TRUJILLO J. P.
- Date : 2003
- Languages : English
View record
-
Effect of postharvest treatments and storage co...
- Author(s) : JAIN S. K., MUKHERJEE S., GUPTA N. K.
- Date : 2001
- Languages : English
- Source: Haryana J. hortic. Sci. - vol. 30 - n. 3-4
View record
-
Chlorophyll fluorescence as a nondestructive in...
- Author(s) : DEELL J. R., TOIVONEN P. M. A.
- Date : 2000
- Languages : English
- Source: HortScience - vol. 35 - n. 2
View record
-
Effects of some postharvest treatments on the s...
- Author(s) : MONEM E. A. A. A. el-, MOSTAFA A., MAGEED M. A. A. el-
- Date : 2003
- Languages : English
- Source: Annals agric. Sci. - vol. 48 - n. 2
View record