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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 727-741
DOI: https://doi.org/10.20546/ijcmas.2019.810.084


Study for Determination of Suitable Pre treatment Combination and Dehydration Temperature for Broccoli Florets
Ankan Dasand R. S. Dhua
Department of Post Harvest Technology of Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya, Nadia West Bengal, 741252, India Department of Horticulture, Institute of Agricultural Science, University of Calcutta, 51/2 Hazra Road, Kolkata 700019, India
*Corresponding author
Abstract:

High moisture content of broccoli limits its post harvest longevity. So in order to make it available for a longer period the vegetable is needed to be preserved. For this, the present study was undertaken where dehydration was chosen as a mode of preservation and the experiment was aimed to establish suitable pre drying treatment combination and dehydration temperature for broccoli florets. Hot water blanching and chemicals like calcium chloride, citric acid, sodium metabisulfite and potassium metabisulfite were used for pre drying treatments. Three different temperatures of 500C, 550C and 600C were employed for dehydration. The dehydrated broccoli florets were pre packed and stored at ambient condition. Storage studies for different physical and biochemical parameters were carried at proper intervals of storage. The work revealed that the pre drying treatment combination of initial immersion of 0.2 % of calcium chloride followed by 4 minutes of hot water blanching and final immersion of 0.1 % of sodium metabisulfite followed by dehydration at 550C was most effective in maintaining the various physical and biochemical attributes throughout the storage period.


Keywords: Broccoli, Blanching, Chemicals, Dehydration, Packaging
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How to cite this article:

Ankan Das and Dhua, R. S. 2019. Study for Determination of Suitable Pre treatment Combination and Dehydration Temperature for Broccoli Florets.Int.J.Curr.Microbiol.App.Sci. 8(10): 727-741. doi: https://doi.org/10.20546/ijcmas.2019.810.084