Effects of cooking method and storage temperature on quality of three green vegetable semi-finished products

Abstract

Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 o C and 20 o C for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

“…Guo et al (2023) reported that steaming increased the yellowish color of dried Flos Sophorae. Cooking methods had different effects on color or chlorophyll content due to energy transfer (Yang et al, 2022). The influence of drying processes on the pigments of sea lettuce was previously reported.…”