- Tytuł:
-
Wpływ terminu zbioru, blanszowania i mrożenia na zawartość flawonoidów w brokułach
Effect of harvest time, blanching and freezing on flavonoids content in broccoli - Autorzy:
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Kosson, R.
Tuszynska, M.
Szymczak, P. - Powiązania:
- https://bibliotekanauki.pl/articles/791157.pdf
- Data publikacji:
- 2013
- Wydawca:
- Instytut Ogrodnictwa
- Opis:
- The effect of harvest time, blanchnig, freezing and long term storage of fro-zen broccoli on flavonoids content in broccoli florets was studied. Two broccoli cultivars Naxos F1 and Chronos F1 grown conventionally were used in the exper-iments. The small broccoli florets of 2 cm diameter were blanched in water of temperature 96-98 °C for 2,5 minutes, cooled in cold water and next packaged into nonperforated PE bags of 250 g capacity. Samples of broccoli were frozen at temperature -25 °C and next stored for 9 months in cold room at temperature -25 °C. Before flavonoid analysis of fresh and frozen broccoli were lyophilized and homogenized to receive a homogenous material. Analyses of flavonoids were performed for fresh broccoli, blanched and frozen material, as well as after 9 months of storage at -25 °C. Quercetin and kaempferol were found in fresh broccoli florets after harvest of both cultivars Naxos F1 and Chronos F1. Total flavonoids content in fresh broccoli ranged between 205,0 mg·kg-1 d.m. and 406,6 mg·kg-1 d.m. After blanching quercetin content in broccoli has decreased by 46-91% and kaempferol by 58-75%. After storage of frozen broccoli for 9 months there was found 8,0-17,1 mg·kg-1 d.m. of quercetin and 42,0-188,3 mg·kg-1 d.m. of kaempferol.
- Źródło:
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Zeszyty Naukowe Instytutu Ogrodnictwa; 2013, 21
2300-5882
2391-8969 - Pojawia się w:
- Zeszyty Naukowe Instytutu Ogrodnictwa
- Dostawca treści:
- Biblioteka Nauki
Artykuł