| 1. |
- Jacobsson, A, et al.
(författare)
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Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
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Tidskriftsartikel (refereegranskat)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved.
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| 2. |
- Jacobsson, A., et al.
(författare)
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Influence of packaging material and storage temperature on texture, colour, and weight of broccoli.
- 2003
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Ingår i: ISHS Acta Horticulturae. - 0567-7572. ; 600, s. 323-323
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Konferensbidrag (refereegranskat)abstract
- Sophisticated packaging solutions can be used in order to preserve vegetables during storage and transport. Polymeric films with selective barriers matching the respiration of the produce, thereby creating an ideal atmosphere inside the package, are available on the market. Fresh broccoli (Brassica oleracea L. var. italica ‘Monterey’) heads were packed in 4 different commercially available polymeric films, and stored at 4 and 10°C respectively. During storage the weight, colour, chlorophyll content and texture were monitored. The investigated polymer materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two types of polyethylene (PE) packagings. The choice of packaging material had an impact on the measured quality parameters of broccoli. Storage in OPP resulted in the longest storage life. Broccoli stored in PVC film deteriorated faster than broccoli packaged in the other materials. It was also observed that the influence of the type of packaging material was more important at the higher temperature. The implications of this work for the packaging and storage of fresh broccoli will be discussed.
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| 3. |
- Jacobsson, A, et al.
(författare)
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Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
- 2004
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 52:6, s. 1607-1614
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Tidskriftsartikel (refereegranskat)abstract
- The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% O-2, 10.5% CO2) resulted in most of the off-odors, while storage in LDPE (6% O-2, 7% CO2) and PVC (17.9% O-2, 4% CO2) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.
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| 4. |
- Jacobsson, A., et al.
(författare)
-
The effect of packaging material on the sensory properties of broccoli.
- 2003
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Ingår i: ISHS Acta Horticulturae. - 0567-7572. ; 599, s. 323-323
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Konferensbidrag (refereegranskat)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. ‘Marathon’). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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