Effect of Pre-storage Hot Water Dipping of Broccoli Heads on Shelf Life and Quality during Storage

Harvested broccoli heads became yellow after 2 days storage at 20°C. However, when the harvested heads were dipped in 45°C water for 14 minutes (heat treatment), head yellowing was apparently retarded for 2 to 3 days at the same temperature as compared with non-heat treated samples. Broccoli heads w...

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Veröffentlicht in:	Nippon Nōgeikagaku Kaishi 1991/01/15, Vol.65(1), pp.19-26
Hauptverfasser:	KAZAMI, Daiji, SATO, Takahide, NAKAGAWA, Hiroki, OGURA, Nagao
Format:	Artikel
Sprache:	eng ; jpn
Online-Zugang:	Volltext
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