hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Influence of packaging material and storage condition on the sensory quality of broccoli
SIK, The Swedish Institute for Food and Biotechnology, Gothenburg.ORCID iD: 0000-0002-7249-2628
2004 (English)In: Food Quality and Preference, ISSN 0950-3293, Vol. 15, no 4, 301-310 p.Article in journal (Refereed) Published
Abstract [en]

The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.

Place, publisher, year, edition, pages
2004. Vol. 15, no 4, 301-310 p.
Keyword [en]
broccoli, packaging, modified atmosphere, quality, sensory properties
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10423DOI: 10.1016/S0950-3293(03)0070-3ISI: 000221033100001OAI: oai:DiVA.org:hkr-10423DiVA: diva2:617502
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Wendin, Karin
In the same journal
Food Quality and Preference
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 199 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf