Enhancing shelf‐life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid
The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry.
Authors
- Adinath Kate (ORCID: https://orcid.org/0000-0002-1656-4818)
- Saroj Kumar Giri (ORCID: https://orcid.org/0000-0001-6521-9132)
- Priyanka Sakare
- Aseeya Wahid (ORCID: https://orcid.org/0000-0002-0835-8387)
- Jashandeep Singh (ORCID: https://orcid.org/0000-0003-0377-811X)
- Lalita Lalita
Institutions
- Central Institute of Agricultural Engineering (IN)
- Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (IN)
- Guru Kashi University (IN)
- Indian Agricultural Research Institute (IN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-04
- DOI
- https://doi.org/10.1002/jsfa.14001
- Citations
- 2
- Primary Topic
- Postharvest Quality and Shelf Life Management
- Type
- article
- Field-Weighted Citation Impact
- 1.20
Funders
- Indian Council of Agricultural Research
- Indian Agricultural Research Institute