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Chlorophyll Degradation in Boiled Broccoli Florets during Storage in the Light
broccoli blanching chlorophyll degradation
2009/7/7
Effects of light on the chlorophyll (Chl) degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets after blanching were studied. Chl contents decreased greatly during storage a...
Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
broccoli hot water immersion quality storage
2009/3/18
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dr...
Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures
aeration microbial population hue angle ascorbic acid
2010/11/22
The physiology and quality of ‘Greenbelt’ broccoli florets (Brassica oleracea L. italica) were monitored during CA storage in 0.5% O2 and 10% CO2 at 0 and 5°C and in 1% O2 and 10% CO2 at 10°C and sub...