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The influence of postharvest storage, temperature and duration on the quality of cooked broccoli florets.

Author(s) : KIDMOSE U., HANSEN M.

Type of article: Article

Summary

Fresh broccoli heads were stored at 1, 5 or 10 °C for 0-14 days. After this postharvest treatment, heads were cut into florets, which were given a short heat treatment and afterwards stored in plastic bags for a period of 8 days. Storage time and storage temperature before processing affected the texture and colour, chlorophyll, vitamin C (ascorbic acid) and beta-carotene of cooked florets.

Details

  • Original title: The influence of postharvest storage, temperature and duration on the quality of cooked broccoli florets.
  • Record ID : 2001-0893
  • Languages: English
  • Source: J. Food Qual. - vol. 22 - n. 2
  • Publication date: 1999

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