ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Volatile constituents and sensory quality of cooked broccoli florets after aerobic and anaerobic storage.

Hansen, M.; Olsen, C. E.; Poll, L.; Cantwell, M. I.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 105-111 Ref: 11 ref.

1993

บทคัดย่อ

Broccoli florets (cv. Marathon) were held for 4 days at 10 deg C in containers with air flow (20.5% O2 and <0.5% CO2), restricted air flow (down to 17.2% O2 and up to 3.7% CO2), no flow (down to 1.3% O2 and up to 30% CO2) and N2 flow (<0.01% O2 and <0.25% CO2). Headspace gas was analysed periodically for O2 and CO2 concentrations. After storage, broccoli florets were rated for colour, decay and odour. Processed chopped broccoli was subjected to sensory evaluation and flavour preference tests. Volatile aroma compounds were analysed from cooked broccoli. Green colour was retained under N2 and no flow, but these conditions led to increased sour and sulfurous odours in the fresh product. Concentrations of ethanol, 3-hydroxy-2-butanone and 2,3-butanediol increased and concentrations of C5-C7 aldehydes and alcohols decreased in the cooked broccoli which had been stored fresh under N2 or no flow. Sensory analysis of cooked broccoli indicated a preference for the freshly harvested and air-stored broccoli. This was associated with a high score for green peapod, hay and cauliflower and a low score for sour and smoked cheese descriptors. Samples stored under no flow conditions showed the opposite results for these same descriptors.