บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of heat treatment on postharvest quality of kale, collard and Brussels sprouts.

Wang, C. Y.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 71-78 Ref: 27 ref.

2000

บทคัดย่อ

Effect of heat treatment on postharvest quality of kale, collard and Brussels sprouts.

The effect of heat treatment with moist air at 40, 45, 50 or 55 deg C for 0, 30, 60 or 90 minutes was studied in mature leaves of kale and collard, and Brussels sprouts. The optimal heat treatment for kale was 45 deg C for 30 minutes and resulted in higher postharvest quality, delayed yellowing and less decline of sugars and organic acids with later storage at 15 deg C. Collard treated at 40 deg C for 60 minutes had the best maintenance of leaf structure and latest onset of yellowing, compared to the other heat treatments. When temperature and duration exceeded tolerance levels, heat injury was observed. In some cases of heat injury, tissues maintained their green colour but developed fungal infection. In Brussels sprouts, heat treatments caused no significant effects in the rate of senescence or storage quality.