บทคัดย่องานวิจัย

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Postharvest dips to control black speck and scar discoloration in stored broccoli.

DeEll, J. R., Toivonen, P. M. A. and Vigneault, C.

Journal of Food Quality, Volume 24, Number 6, 2001. Pages 575-584.

2001

บทคัดย่อ

Postharvest dips to control black speck and scar discoloration in stored broccoli.

The overall objective of this study was to evaluate the effects of postharvest dips on black speck development and scar discoloration in broccoli. Postharvest chlorine dips of 100, 200 or 300 ppm for 5 or 10 minutes consistently reduced black speck development and scar discoloration in broccoli stored 4 weeks in air at 1 deg C. Concentrations of 200 and 300 ppm chlorine were also effective at reducing black speck and scar discoloration, respectively, in broccoli stored 4 weeks in controlled atmosphere (CA, 1% O2 and 12% CO2) at 1 deg C. Citric (1%) and ascorbic (1%) acids, on the other hand, increased both black speck and scar discoloration, while L-cysteine (0.01%) and combinations of citric (1 or 2%) and ascorbic (1%) acids had no effect.