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Effet de l'acide salicylique sur la durée de conservation du brocoli.

Effect of salicylic acid on the shelf life of broccoli.

Auteurs : WU P., LI W.

Résumé

Salicylic acid (SA) solution was tested as an ethylene inhibitor in broccoli. Broccoli was immersed in 0 to 2 g/L SA solutions for 10 minutes and stored at 10 °C. Changes in colour, and in content of soluble protein and sugar were determined. It was found that low-concentration SA dips (0-0.5 g/L) delayed yellowing of broccoli, but immersion at high concentrations (2 g/L) had no benefit on increasing shelf life. However, the effect of SA at a low concentration was not statistically significant.

Détails

  • Titre original : Effect of salicylic acid on the shelf life of broccoli.
  • Identifiant de la fiche : 2003-2424
  • Langues : Anglais
  • Source : Postharvest handling of fresh vegetables. Proceedings of a workshop.
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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