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The effect of packaging material on the sensory properties of broccoli.

Author(s) : JACOBSSON A., NIELSEN T., SJÖHOLM I., et al.

Summary

Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. Marathon). The polymer materials investigated were oriented polypropylene, polyvinyl chloride and one low density polyethylene which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage, the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel.

Details

  • Original title: The effect of packaging material on the sensory properties of broccoli.
  • Record ID : 2006-2483
  • Languages: English
  • Source: Proceedings of the International Conference Postharvest Unlimited.
  • Publication date: 2003/02

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