Suitability of some cultivars of broccoli for freezing
1987
Lisiewska, Z. (Akademia Rolnicza, Krakow (Poland))
Blanching of the vegetable and also cooking of frozen goods, brought about losses in all components analysed, excepting calcium. The process of freezing and storage caused a slight increase in dry weight and a decrease in the content of vitamin C. Greater nutritional value was found in cooked frozen Corvet F1, Cruiser F1, Sebastian and Laser F1 and also in products from lateral heads. The frozen broccoli was characterized by a high and uniform organoleptic quality. Better quality was found in lateral heads than in the main ones
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