摘要
Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.
Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.
