National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
High moisture content of broccoli limits its post harvest longevity. So in order to make it available for a longer period the vegetable is needed to be preserved. For this, the present study was undertaken where dehydration was chosen as a mode of preservation and the experiment was aimed to establish suitable pre drying treatment combination and dehydration temperature for broccoli florets. Hot water blanching and chemicals like calcium chloride, citric acid, sodium metabisulfite and potassium metabisulfite were used for pre drying treatments. Three different temperatures of 500C, 550C and 600C were employed for dehydration. The dehydrated broccoli florets were pre packed and stored at ambient condition. Storage studies for different physical and biochemical parameters were carried at proper intervals of storage. The work revealed that the pre drying treatment combination of initial immersion of 0.2 % of calcium chloride followed by 4 minutes of hot water blanching and final immersion of 0.1 % of sodium metabisulfite followed by dehydration at 550C was most effective in maintaining the various physical and biochemical attributes throughout the storage period.
Citations |
 |
 |
 |
 |
