Effects of Simulated Retail Display and Overnight Storage Treatments on Quality Maintenance in Fresh Broccoli
Peter W. Perrin, M. M. GAVE
Journal of Food Science
Abstract
ABSTRACT The quality of fresh broccoli during simulated retail display was evaluated using contact (ice) and air cooling separately and in combination. Chlorophyll and ascorbic acid were best maintained with air cooling, while weight was best maintained with ice cooling alone. In air‐cooled display units, ice placed both on top of and beneath broccoli heads resulted in more rapid loss of chlorophyll and ascorbic acid than did bottom‐icing alone. Bottom‐iced broccoli in air‐cooled units kept best overnight if left in place and covered with wet burlap. Removal to a 4°C walk‐in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
removal to a 4°C walk‐in cooler each night result in significantly higher weight loss after 4 days
“Removal to a 4°C walk‐in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher.”
bottom‐iced broccoli in air‐cooled units keep best overnight if left in place and covered with wet burlap
“Bottom‐iced broccoli in air‐cooled units kept best overnight if left in place and covered with wet burlap.”
removal to a 4°C walk‐in cooler each night result in good color retention and marketability
“Removal to a 4°C walk‐in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher.”