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| The Effects of Storage Temperatures on the Qualities of Broccoli |
| Li Zhengguo; Gao Xue |
| Food Science College; Southwest Agricultural University; Chongqing 400716 |
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Abstract The effects of storage temperatures on the qualities of broccoli ( Brassica oleracea. var. italica P.) packaged with 0.03mm PE were studied. The results showed that the senescence of broccoli stored at 16℃ was very fast;the content of total soluble protein,total acids,vitamin C and chlorophyll decreased rapidly;on the 3rd day of storage,the yellowing rate was 5.0%,weight loss was 12.2% and the broccoli almost lost eating quality. However,the senescence of broccoli stored at 0℃ and 5℃ was delayed ...
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Received: 01 January 1900
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