Effect of Hot Water Treatment on Postharvest shelf Life and Quality of Broccoli
摘要
Broccoli was stored at 0, 10, or 20℃ after immersion in hot water (38 -52℃ ) for 10 or 30min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli wastreated with hot water at 42 -46℃ and then stored at 10 or 20℃. Heat injury occurred when treatment washigher than 46℃ in some varieties. Broccoli lasted 2 -3 days longer when stored at 10℃ and 1 -2 days longerwhen stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelflife after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behav-ior of the broccoli was also changed.
引用本文（GB/T 7714）
Wuping, Liwu. Effect of Hot Water Treatment on Postharvest shelf Life and Quality of Broccoli[J]. Acta Scientiarum Naturalium Universitatis Sunyatseni, 2003.
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