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Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage.

Author(s) : ZHUANG H., HILDEBRAND D. F., BARTH M. M.

Type of article: Article

Summary

The effect of temperature on lipid peroxidation (LP) and deterioration of broccoli flower buds was investigated during postharvest storage. Fresh broccoli florets were packaged in microperforated polymeric film bags and stored under different temperatures (2, 13, and 23 deg C) over 144 hours. The current investigation shows that increases in temperature accelerate the deterioration and LP of broccoli buds and further demonstrates that there is a relationship between LP and deterioration during postharvest storage of broccoli.

Details

  • Original title: Temperature influenced lipid peroxidation and deterioration in broccoli buds during postharvest storage.
  • Record ID : 1997-3377
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 10 - n. 1
  • Publication date: 1997/01

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