hkr.sePublikasjoner
Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
The effect of packaging material on the sensory properties of broccoli
SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.ORCID-id: 0000-0002-7249-2628
2003 (engelsk)Inngår i: Proceedings of the international conference Postharvest Unlimited, 2003, nr 599, s. 91-95Konferansepaper, Publicerat paper (Fagfellevurdert)
Abstract [en]

Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.

sted, utgiver, år, opplag, sider
2003. nr 599, s. 91-95
Serie
ACTA HORTICULTURAE, ISSN 0567-7572
Emneord [en]
Brassica oleracea, modified atmosphere, sensory evaluation, analytical panel
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-10444ISI: 000182076400009ISBN: 90-6605-906-0 (tryckt)OAI: oai:DiVA.org:hkr-10444DiVA, id: diva2:618058
Konferanse
Postharvest Unlimited International Conference, JUN 11-14, 2002, LEUVEN, BELGIUM
Tilgjengelig fra: 2013-04-25 Laget: 2013-04-24 Sist oppdatert: 2014-07-21bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Personposter BETA

Wendin, Karin

Søk i DiVA

Av forfatter/redaktør
Wendin, Karin

Søk utenfor DiVA

GoogleGoogle Scholar

isbn
urn-nbn

Altmetric

isbn
urn-nbn
Totalt: 194 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf