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Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads

Huaqiang Dong ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Yueming Jiang ; South China Institute of Botany, The Chinese Academy of Science, Guangzhou, 510650 Re YiJu, P. R. China
Yuehua Wang ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Ruang Liu ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Haoning Guan ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China

Puni tekst: engleski, pdf (93 KB) str. 135-139 preuzimanja: 588* citiraj
APA 6th Edition
Dong, H., Jiang, Y., Wang, Y., Liu, R. i Guan, H. (2004). Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads. Food Technology and Biotechnology, 42 (2), 135-139. Preuzeto s https://hrcak.srce.hr/110818
MLA 8th Edition
Dong, Huaqiang, et al. "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 135-139. https://hrcak.srce.hr/110818. Citirano 29.11.2020.
Chicago 17th Edition
Dong, Huaqiang, Yueming Jiang, Yuehua Wang, Ruang Liu i Haoning Guan. "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads." Food Technology and Biotechnology 42, br. 2 (2004): 135-139. https://hrcak.srce.hr/110818
Harvard
Dong, H., et al. (2004). 'Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads', Food Technology and Biotechnology, 42(2), str. 135-139. Preuzeto s: https://hrcak.srce.hr/110818 (Datum pristupa: 29.11.2020.)
Vancouver
Dong H, Jiang Y, Wang Y, Liu R, Guan H. Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 29.11.2020.];42(2):135-139. Dostupno na: https://hrcak.srce.hr/110818
IEEE
H. Dong, Y. Jiang, Y. Wang, R. Liu i H. Guan, "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads", Food Technology and Biotechnology, vol.42, br. 2, str. 135-139, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110818. [Citirano: 29.11.2020.]

Sažetak
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dried for 30 min, then packed in commercial polymeric film bags, and, finally, stored for 16 days at –1, 1, and 12 °C. The samples treated with hot water maintained high contents of chlorophyll concentrations, their yellowing rate was delayed, and fungal infection and chilling or freezing injury were inhibited markedly. Compared to non-heat-treated broccoli, a lower level of peroxidase activity with a relatively higher chlorophyll concentration was observed when broccoli were treated with hot water. Among these heat treatments, immersion in hot water for 4 min at 45 °C was the most effective for maintaining the quality of harvested broccoli heads.

Ključne riječi
broccoli; hot water immersion; quality; storage

Hrčak ID: 110818

URI
https://hrcak.srce.hr/110818

[hrvatski]

Posjeta: 731 *