ВПЛИВ СПОСОБУ ПАКУВАННЯ НА ЗБЕРЕЖЕНІСТЬ КАПУСТИ БРОКОЛІ
Journal Title: Science Review - Year 2017, Vol 2, Issue 7
Abstract
The use of polyethylene film increases the shelf life of broccoli cabbage to 25-30 days, stretch film – up to 30-35, stretch punched – up to 35-40 days. Smaller natural loss of head masses ensures that they are packed in stretch film – 1.4-2.3 % depending on the hybrid. It is established that natural loss of mass of broccoli cabbage depends on the type of packaging. Without packing for five days they make 12,7-18,5 %, with a higher index at the heads of the hybrid Agassi F1. Brussels head cabbage has a natural mass loss of 8.6-10.2 % for 10 days of storage (unpackaged). Significantly bigger losses at the heads of the hybrid Abacus F1. During storage, the contents of the components of the chemical composition in the heads of the broccoli cabbage is reduced. The best preservation of them in a stretch film: by the end of storage, the content of dry matter in the central heads decreases only by 1,2 times, in other ways of packaging – in 1,2 - 1,4 times; the content of dry soluble substances – in 1,2-1,3 and 1,4-1,5 times, respectively. The total content of sugars and sucrose decreases respectively in 1,2 and 1,4 - 1,6 times, in other methods of packaging – in 1,3-1,5 and 1,8-3,3 times respectively. The content of reducing sugars is reduced by almost 1.2 times, depending on the hybrid and the type of packaging. The best safety components of the chemical composition in the heads of the hybrid Beaumont F1
Authors and Affiliations
Л. М. Пузік, В. А. Бондаренко
Keywords
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