Virginia Tech
    • Log in
    View Item 
    •   VTechWorks Home
    • ETDs: Virginia Tech Electronic Theses and Dissertations
    • Masters Theses
    • View Item
    •   VTechWorks Home
    • ETDs: Virginia Tech Electronic Theses and Dissertations
    • Masters Theses
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Post Harvest Treatment Effects on Crown-Cut Broccoli Shelf Life

    Thumbnail
    View/Open
    yvrthesisfront.pdf (41.51Kb)
    Downloads: 146
    yvrthesis.pdf (500.0Kb)
    Downloads: 142
    Date
    2004-03-10
    Author
    Ramesh, Reddy Yettella Venkata
    Metadata
    Show full item record
    Abstract
    The effects of packaging treatments, post harvest cooling delay and storage duration on color, texture, ascorbic acid content, weight loss and glucosinolate retention in crown-cut heads of broccoli were studied. Oxygen and CO2 levels inside shrink wrap packages were also monitored. Shrink wrap packaging had a significant positive effect on hue angle (p<0.05). Packaging and post harvest cooling delay had no effect on hue difference and total color difference. While post harvest cooling delay had no effect on texture, crown-cut heads of broccoli stored in shrink wrap packaging retained firmness significantly better than ice packaged heads of broccoli (p<0.05). Ascorbic acid was retained better in broccoli held in shrink wrap packages and cooling delay had a significant negative influence on ascorbic acid content (p<0.05). Packaging and post harvest cooling delay had a significant positive effect on weight loss (p<0.05). Broccoli stored in shrink wrap film lost about 3.7% of original weight while ice packaging resulted in about 17.4% weight loss (p<0.05). No consistent trends were observed in the levels of O2 and CO2 inside shrink wrap packages. An important glucosinolate, glucoraphanin was retained significantly better in shrink wrapped heads (p<0.05). Between two cultivars, shelf life of cv.Gypsy was better than cv.Everest with respect to color, ascorbic acid retention and weight loss. But cv.Everest retained texture (firmness) better after 35 days of storage. Overall results indicate that shrink wrap packaging and shorter post harvest cooling delays protect quality of broccoli.
    URI
    http://hdl.handle.net/10919/10069
    Collections
    • Masters Theses [19642]

    If you believe that any material in VTechWorks should be removed, please see our policy and procedure for Requesting that Material be Amended or Removed. All takedown requests will be promptly acknowledged and investigated.

    Virginia Tech | University Libraries | Contact Us
     

     

    VTechWorks

    AboutPoliciesHelp

    Browse

    All of VTechWorksCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    Log inRegister

    Statistics

    View Usage Statistics

    If you believe that any material in VTechWorks should be removed, please see our policy and procedure for Requesting that Material be Amended or Removed. All takedown requests will be promptly acknowledged and investigated.

    Virginia Tech | University Libraries | Contact Us