Effect of edible protein-wax coating on quality of cold-stored broccoli
2010
Kowalczyk, D. | Pikula, E. | Baraniak, B.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Biochemii i Chemii Zywnosci
The objective of this study was to investigate the possibility of using protein-wax coating to protect the quality of minimally processed broccoli. The broccoli heads were washed, cut in small parts, and coated through double dipping in an aqueous solution of the pea (10 percent), candelilla wax (2 percent w/w), and sorbitol (5 percent w/w). The coated and uncoated (control) vegetables were stored at 4 degree C in relative humidity of 90 percent for 21 days. It was evidenced that the coating of broccoli heads made it possible to significantly reduce the rate of loss of vitamin C, to cut the increase in acidity, and to limit a firmness loss in inflorescences during storage. However, the edible coating had no effect on reducing the mass loss and chlorophyll content. It was proved that the coating impacted some physiological and biochemical processes appearing all important regarding the commercial and consumption quality of broccoli
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