جلد 10، شماره 43 - ( جلد 10،شماره 43- مرداد و شهریور 1400 )                   جلد 10 شماره 43 صفحات 35-42 | برگشت به فهرست نسخه ها

XML English Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Chenani Saleh N, Goli S A H, Haghighi M, Keramat J. The Effect of Blanching, Freezing and Storage Time on Quality Properties of Frozen Cabbage. j.plant proc. func.. 2021; 10 (43) :35-42
URL: http://jispp.iut.ac.ir/article-1-1302-fa.html
Chenani Saleh Neda، Goli ، Haghighi Maryam، Keramat . The Effect of Blanching, Freezing and Storage Time on Quality Properties of Frozen Cabbage. مجله فرآیند و کارکرد گیاهی. 1400; 10 (43) :35-42

URL: http://jispp.iut.ac.ir/article-1-1302-fa.html


1- ، mhaghighi@cc.iut.ac.ir
چکیده:   (148 مشاهده)
By changing lifestyle recently many consumers prefer to use processed and ready food like frozen vegetables because of the fastest and easiest way. For this reason, a factorial experiment based on RCBD was designed with 3 replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. Treatments including 2 blanching boil water (Bb) and steam (Bs) and freezing methods home frozen (Fh) and semi-commercial frozen (Fs) and finally packed and kept in the freezer for 6 months. The results showed that the main effect of blanching exhibited that vitamin C decreased in Bs, phenolic compound and antioxidant increased in Bs. The main effect of blanching, freezing and storage time showed that texture, decreased with Bs and Fs significantly and storage time did not affect the texture. Vitamin C, the phenolic compound, and antioxidant decreased in all storage time and freezing method did not affect them. The interactive effect revealed that cabbage quality in chemicals, antioxidant, texture, and nutrient value decreased over time, especially, after 2-month storage in all freezing and blanching method. This reduction can be prevented by proper blanching and freezing method, but it plays different roles for various parameters.
 
متن کامل [PDF 406 kb]   (40 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: سایر موارد
دریافت: 1398/6/12 | پذیرش: 1400/2/25 | انتشار: 1400/8/3

ارسال پیام به نویسنده مسئول


بازنشر اطلاعات
Creative Commons License این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است.

کلیه حقوق این وب سایت متعلق به انجمن فیزیولوژی گیاهی ایران می باشد.

طراحی و برنامه نویسی : یکتاوب افزار شرق

© 2021 CC BY-NC 4.0 | Journal of Plant Process and Function

Designed & Developed by : Yektaweb