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EFFECTS OF N6-BENZYLADENINE AND STORAGE TEMPERATURE ON SHELF LIFE AND QUALITY OF RAW AND COOKED BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA).

Author(s) : BATAL K. M.

Type of article: Article

Summary

FRESH BROCCOLI HEADS WERE DIPPED IN SOLUTIONS CONTAINING 20 PPM N6-BENZYLADENINE (BA) WITH 0.1% TWEEN-20 OR WATER WITH 0.1% TWEEN-20 FOR 30 SEC THEN STORED FOR 5 WK AT 275 AND 278 K (2 AND 5 DEG C). AT 275 K, BROCCOLI HEADS RECEIVING BA TREATMENTS MAINTAINED HIGHER SUBJECTIVE QUALITY RATINGS FOR COLOUR, TURGIDITY, AROMA, FLAVOUR, AND TEXTURE THROUGHOUT THE 5-WK PERIOD AND A HIGHER TOTAL CHLOROPHYLL CONTENT. AT 275 K THEY HAVE LOWER SHEAR RESISTANCE THAN AT 278 K. MAINTENANCE OF GOOD QUALITY BY BA TREATMENT AND 275 K STORAGE WAS REFLECTED IN ALL PARAMETERS OF SENSORY EVALUATIONS FOR COOKED BROCCOLI.

Details

  • Original title: EFFECTS OF N6-BENZYLADENINE AND STORAGE TEMPERATURE ON SHELF LIFE AND QUALITY OF RAW AND COOKED BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA).
  • Record ID : 1983-1350
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1675-1678; 3 fig.; 4 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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