ShareEffects 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
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Postharvest treatment; Hot water; Broccoli; Quality; Physiology; Vegetable; Immersion; Cold storage; Chlorophyll
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