L'influence de la température et de la durée de l'entreposage après récolte sur la qualité de florets de brocoli cuits.

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

Type d'article : Article

Résumé

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.

Détails

Titre original : The influence of postharvest storage, temperature and duration on the quality of cooked broccoli florets.
Identifiant de la fiche : 2001-0893
Langues : Anglais
Source : J. Food Qual. - vol. 22 - n. 2
Date d'édition : 1999

Liens

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Légumes
Mots-clés : Vitamine C; Caroténoïde; Brocoli; Blanchiment; Qualité; Légume; Entreposage frigorifique; Cuisson