中国农业科学(英文版)2003，Vol.2Issue(4)：469-472,4.
Effect of Hot Water Treatment on Postharvest Shelf Life and Quality of Broccoli
Effect of Hot Water Treatment on Postharvest Shelf Life and Quality of Broccoli
摘要
Abstract
Broccoli was stored at 0, 10, or 20℃ after immersion in hot water (38 -52℃ ) for 10 or 30min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli wastreated with hot water at 42 -46℃ and then stored at 10 or 20℃. Heat injury occurred when treatment washigher than 46℃ in some varieties. Broccoli lasted 2 -3 days longer when stored at 10℃ and 1 -2 days longerwhen stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelflife after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behav-ior of the broccoli was also changed.关键词
Broccoli/Hot water treatment/Storage/RespirationKey words
Broccoli/Hot water treatment/Storage/Respiration分类
农业科技引用本文复制引用
WU Ping,LI Wu..Effect of Hot Water Treatment on Postharvest Shelf Life and Quality of Broccoli[J].中国农业科学(英文版),2003,2(4):469-472,4.基金项目
This work was supported by ACIAR project 9416. （）
