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EFFECTS OF SIMULATED RETAIL DISPLAY AND OVERNIGHT STORAGE TREATMENTS ON QUALITY MAINTENANCE IN FRESH BROCCOLI.

Author(s) : PERRIN P. W., GAYE M. M.

Type of article: Article

Summary

THE QUALITY OF BROCCOLI DURING SIMULATED RETAIL DISPLAY WAS EVALUATED USING CONTACT (ICE) AND AIR COOLING SEPARATELY AND IN COMBINATION. CHLOROPHYLL AND ASCORBIC ACID WERE BEST MAINTAINED WITH AIR COOLING, WHILE WEIGHT WAS BEST MAINTAINED WITH ICE COOLING ALONE. IN AIR-COOLED DISPLAY UNITS, ICE PLACED BOTH ON TOP OF AND BENEATH BROCCOLI HEADS RESULTED IN MORE RAPID LOSS OF CHLOROPHYLL AND ASCORBIC ACID. BOTTOM-ICED BROCCOLI IN AIR-COOLED UNITS KEPT BEST OVERNIGHT IF LEFT IN PLACE AND COVERED WITH WET BURLAP. REMOVAL TO A 277 K (4 DEG C) WALK-IN COOLER EACH NIGHT RESULTED IN GOOD COLOUR RETENTION BUT WEIGHT LOSS AFTER 4 DAYS WAS HIGHER.

Details

  • Original title: EFFECTS OF SIMULATED RETAIL DISPLAY AND OVERNIGHT STORAGE TREATMENTS ON QUALITY MAINTENANCE IN FRESH BROCCOLI.
  • Record ID : 1986-2320
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 146-149; 4 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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