U. Kidmose et M. Hansen, The influence of postharvest storage, temperature and duration on quality of cooked broccoli florets, J FOOD QUAL, 22(2), 1999, pp. 135-146
Fresh broccoli heads (Brassica oleracea L, var. italica) were scored at 1C,
5C or 10C from 0 to 14 days. After this postharvest treatment, heads were
cut into florets, which were given a short heat treatment and afterwards st
ored in plastic bags for a period of 8 clays. Storage time and storage temp
erature before processing affected the texture and color, chlorophyll, vita
min C and beta-carotene of cooked florets. The texture of cooked florets wa
s highly correlated with water loss of the raw heads. Significant correlati
ons were found between yellowness, instrumental color measurements and chlo
rophyll for cooked broccoli.
Vitamin C content was affected significantly by subsequent chill temperatur
e storage ofcookedflorets, which previously were stored at 5C for a period
from 0 to 14 days. After 3 or 8 days of subsequent chill temperature storag
e of cooked broccoli florets, the vitamin C content seemed to reach almost
the same level irrespective of the duration of storage of the raw heads. be
ta-carotene content of cooked broccoli florets was stable when raw broccoli
heads were stored at 1C and 5C, whereas it decreased towards the end of th
e storage period when the heads were stored at 10C. After cooking, beta-car
otene content remained stable during subsequent chill temperature storage.