Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage

• Autorzy: Kaluzewicz A. , Lisiecka J. , Spizewski T. , Krzesinski W. , Fraszczak B. , Zaworska A.

Warianty tytułu

PL

Zmiany barwy, ogólnej zawartości cukrów i tempa oddychania róż brokułu w czasie krótkotrwałego przechowywania

• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to investigate the effect of short-term storage (24–96 h) at different temperatures (3°C, 16°C and 21°C) on the colour, respiration rate and total soluble sugar content in broccoli heads. The respiration rate of broccoli heads was also measured at 21°C during 24 h. The results of the study revealed that the colour change (hue angle and L) was the highest in the broccoli heads kept at 3°C after one-day storage. On the fourth day of storage the hue value decreased at 21°C and brightness decreased at 3°C. The respiration rate, measured at 21°C during 24 h, was the highest during the first three hours, later it decreased, and between 10 and 24 h it was almost at the same level. The respiration rate measured on the day of harvest at 16°C and 21°C were almost five times higher than at 3°C. After the 24 and 96 h of storage, the respiration rate was similar at each of the three storage temperatures. There was a significant decrease in the total soluble sugar content only after 96 h of storage at the temperature of 21°C.

PL

Celem doświadczenia było określenie wpływu krótkotrwałego przechowywania róż brokułu (24–96 h) w różnych temperaturach (3°C, 16°C i 21°C) na ich barwę, tempo oddychania i ogólną zawartość cukrów. Dodatkowo tempo oddychania było mierzone co minutę w temperaturze 21°C w okresie 24 h. Na podstawie uzyskanych wyników stwierdzono, że największa zmiana barwy (ton barwy i jasność) była po 24 h przechowywania w temperaturze 3°C. Po 96 h przecho-wywania w 21°C zmniejszyła się istotnie wartość tonu barwy, a w 3°C – wartość jasności barwy. Tempo oddychania mierzone w 21°C przez 24 h było największe w ciągu pierwszych trzech godzin, później spadło i pomiędzy 10. a 24. godziną przechowywania pozostało na tym samym poziomie. Tempo oddychania mierzone w dniu zbioru w temperaturze 16°C i 21°C było prawie pięciokrotnie większe niż tempo oddychania w 3°C. Po 24 i 96 h przechowywania tempo oddychania miało podobną wartość w każdej z trzech temperatur przechowywania. Istotny spadek zawartości cukrów ogółem w różach brokułu stwierdzono dopiero po 96 h przechowywania w temperaturze 21°C.

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2015
• Tom: 09
• Numer: 4
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_9_56.pdf

Twórcy

autor

Kaluzewicz A.

• Department of Vegetable Crops, Poznan University of Life Sciences, Dabrowskiego 159, 60-594 Poznan, Poland

autor

Lisiecka J.

• Department of Vegetable Crops, Poznan University of Life Sciences, Poznan, Poland

autor

Spizewski T.

• Department of Vegetable Crops, Poznan University of Life Sciences, Poznan, Poland

autor

Krzesinski W.

• Department of Vegetable Crops, Poznan University of Life Sciences, Poznan, Poland

autor

Fraszczak B.

• Department of Vegetable Crops, Poznan University of Life Sciences, Poznan, Poland

autor

Zaworska A.

• Department of Vegetable Crops, Poznan University of Life Sciences, Poznan, Poland

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Identyfikatory

DOI

10.17306/J.NPT.2015.4.56