บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hot water treatment on postharvest shelf life and quality of broccoli.

Wu Ping; Li Wu;

Postharvest handling of fresh vegetables. Proceedings of a workshop held in Beijing, China, 9-11 May 2001

2001

บทคัดย่อ

Effect of hot water treatment on postharvest shelf life and quality of broccoli.

Broccoli (cultivars Lilu, Luling and B-53) was stored at 0, 10, or 20 deg C after immersion in hot water (38-52 deg C) for 10 or 30 minutes. Yellowing rate of broccoli was significantly decreased and shelf life significantly increased when broccoli was treated at 42-46 deg C and then stored at 10 or 20 deg C. Heat injury occurred when the treatment was higher than 46 deg C. Broccoli shelf life was 2-3 days longer when stored at 10 deg C and 1-2 days longer when stored at 20 deg C after hot water treatment at 46 deg C. There was no significant effect of treatment on shelf life after long-term storage at 0 deg C. Weight loss was reduced by hot water treatment, and the respiratory

 behaviour of the broccoli also changed.