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JSIR Vol.70(06) [June 2011] >


Title: 6-Benzylaminopurine improves shelf life, organoleptic quality and healthpromoting compounds of fresh-cut broccoli florets
Authors: Siddiqui, Md Wasim
Bhattacharjya, Amrita
Chakraborty, Ivi
Dhua, R S
Keywords: 6-Benzylaminopurine
Broccoli
Fresh-cut vegetables
Issue Date: Jun-2011
Publisher: NISCAIR-CSIR, India
Abstract: Fresh-cut broccoli (Brassica oleracea var. italica) florets were subjected to 6-benzylaminopurine (BAP) treatment bydipping in BAP [0, 5, 10 and 15 ppm] for 10 min and stored at 6±1°C. Treatment with BAP (10 ppm) significantly delayedyellowing and chlorophyll degradation, consequently maintained organoleptic quality during storage. Treated florets had higherretention of health promoting compounds (protein and ascorbic acid) in relation to control. Treatment with 10 ppm BAP couldbe a useful method to extend shelf life of fresh-cut broccoli florets during storage at 6±1°C at commercial level.
Page(s): 461-465
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.70(06) [June 2011]

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