INFLUENCE OF BLANCHING ON THE QUALITY OF BRUSSELS-SPROUTS (BRASSICA-OLERACEA L-CV GEMMIFERA)

Blanching of Brussels sprouts before freezing induces chemical, enzyma tical and physico-chemical modifications. This blanching study was mad e at three temperatures (in water at 90 degrees C and 95 degrees C, in steam at 105 degrees C), The glucosinolate and glucose contents decre ase when the technological treatment is extended. These losses are hig her in water blanching, especially for external leaves, The myrosinase activity is reduced when treatment time and temperature increase. The peroxydase which is more thermoresistant than myrosinase is a good te st for measuring inactivation of enzymes during the industrial blanchi ng. Variations of the colour (green) are larger for external leaves th an in the middle of the material. After two minutes of blanching, a ha rdening of Brussels sprouts is observed hut, after that time, the hard ness decreases.