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

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