DOI: 10.17265/2159-5828/2012.09.032
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Tian Ding, Fen Liu, Xingqian Ye, Jianwei Zhou, Donghong Liu

Abstract: Vacuum pre-cooling technology has potential to be used in post-harvest storage of vegetables by removing field heat rapidly. In the current study, the efficiencies of different cooling methods (vacuum cooling, cooling water and cold room) and the quality properties of broccolis with pre-cooling treatments were compared. The results indicated that vacuum cooling treatment was the most effective method to extend the shelf life of post-harvest broccolis through the investigation of cooling rate, respiration rate,…

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