The objective of this study was to investigate the effect of short-term storage (24–96 h) at different temperatures (3°C, 16°C and 21°C) on the colour, respiration rate and total soluble sugar content in broccoli heads. The respiration rate of broccoli heads was also measured at 21°C during 24 h. The results of the study revealed that the colour change (hue angle and L) was the highest in the broccoli heads kept at 3°C after one-day storage. On the fourth day of storage the hue value decreased at 21°C and brightness decreased at 3°C. The respiration rate, measured at 21°C during 24 h, was the highest during the first three hours, later it decreased, and between 10 and 24 h it was almost at the same level. The respiration rate measured on the day of harvest at 16°C and 21°C were almost five times higher than at 3°C. After the 24 and 96 h of storage, the respiration rate was similar at each of the three storage temperatures. There was a significant decrease in the total soluble sugar content only after 96 h of storage at the temperature of 21°C.
|MLA||Kałużewicz, Alina, et al. "Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage." Nauka Przyr. Technol. 9.4 (2015): #56. DOI: 10.17306/J.NPT.2015.4.56|
|APA||Alina Kałużewicz, Jolanta Lisiecka, Tomasz Spiżewski, Włodzimierz Krzesiński, Barbara Frąszczak, Anna Zaworska (2015). Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage. Nauka Przyr. Technol. 9 (4), #56 DOI: 10.17306/J.NPT.2015.4.56|
|ISO 690||KAłUżEWICZ, Alina, et al. Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage. Nauka Przyr. Technol., 2015, 9.4: #56. DOI: 10.17306/J.NPT.2015.4.56|
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