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EnglishCauliflower has been described as a vegetable with a high nutritional value due to its important content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status. Harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effects of processing and cold storage of minimally processed green cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 21 days. During storage, weight loss, colour, firmness, soluble solids content and pH were evaluated. Minimally processed cauliflower showed good overall quality maintenance during cold storage but also susceptibility to browning of cut zones.
Miceli, A., Romano, C., Moncada, A., D'Anna, F., & Vetrano, F. (2015). Effect of cold storage on the quality of minimally processed cauliflower. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(2), 70-74.
| Data di pubblicazione: | 2015 | |
| Titolo: | Effect of cold storage on the quality of minimally processed cauliflower | |
| Autori: | ||
| Citazione: | Miceli, A., Romano, C., Moncada, A., D'Anna, F., & Vetrano, F. (2015). Effect of cold storage on the quality of minimally processed cauliflower. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(2), 70-74. | |
| Rivista: | ||
| Abstract: | Cauliflower has been described as a vegetable with a high nutritional value due to its important content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status. Harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effects of processing and cold storage of minimally processed green cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 21 days. During storage, weight loss, colour, firmness, soluble solids content and pH were evaluated. Minimally processed cauliflower showed good overall quality maintenance during cold storage but also susceptibility to browning of cut zones. | |
| URL: | http://www.bimjonline.com/PDF/BIMJ 2015 Volume 11, Supplement 2/Bimj201511Suppl2MIB.pdf | |
| Settore Scientifico Disciplinare: | Settore AGR/04 - Orticoltura E Floricoltura | |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 2015 Effect of cold storage on the quality of minimally processed cauliflower.pdf | N/A | Open Access Visualizza/Apri | ||
| CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.pdf | Contratto con l'editore (ATTENZIONE: NON TRASFERIRE A SITO DOCENTE) | Administrator Richiedi una copia |
http://hdl.handle.net/10447/207347
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