Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C

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• 作者：Mauro A. Perini^a ; ¹ ; Ignacio N. Sin^a ; ¹ ; Andrea M. Reyes Jara^a ; Marí ; a E. Gó ; mez Lobato^a ; Pedro M. Civello^a ; Gustavo A. Martí ; nez^b ; ^{gmartinez@intech.gov.ar}
• 关键词：Broccoli ; Heat treatment ; Postharvest ; Senescence ; Physical treatment
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：314-322
• 全文大小：1050 K
• 卷排序：77

文摘

Treatment at 50 °C for 3 min delayed broccoli senescence during storage at 20 °C. Control heads present higher weight loss in comparison to head treated at 50 °C for 3 min. Control heads looked yellow, while treated samples retained most of their green colour after 5 days. Control heads showed lower total and soluble protein and total soluble sugars after 3 and 5 days.