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Storage Time and Temperature on the Sensory Properties Broccoli
Typically, broccoli arrives at the store within 7–14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurch...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560507/ https://www.ncbi.nlm.nih.gov/pubmed/31083631 http://dx.doi.org/10.3390/foods8050162 |
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author | Pellegrino, Robert Wheeler, Jennifer Sams, Carl E. Luckett, Curtis R. |
author_facet | Pellegrino, Robert Wheeler, Jennifer Sams, Carl E. Luckett, Curtis R. |
author_sort | Pellegrino, Robert |
collection | PubMed |
description | Typically, broccoli arrives at the store within 7–14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurchase. In this study, 100 consumers performed acceptance tests and a check-all-that-apply (CATA) section to characterize sensory changes in two cultivars of broccoli (‘Diplomat’ and ‘Emerald Crown’) stored at two temperatures (0 °C and 4 °C) over five time points: 0, 14, 21, 28, and 42 days. Due to quality degradation during storage, the overall liking of broccoli decreased regardless of holding temperature and variety. This was in accordance with a decrease in sweetness and an increase in bitterness intensity. However, there were differences between varieties in which Diplomat had more sensory changes at higher temperatures and only Emerald showed negative changes to its appearance in color. Lastly, the CATA data revealed the attributes responsible for modulating the consumer acceptance of broccoli such as tastes, colors and flavors (e.g., grassy, musty, dirt-like). This information can be used to better inform shelf-life determinations of broccoli. Additionally, these changes in taste, odor, texture, and color can inform those interested in investigating the biochemical processes related to broccoli storage. |
format | Online Article Text |
id | pubmed-6560507 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65605072019-06-17 Storage Time and Temperature on the Sensory Properties Broccoli Pellegrino, Robert Wheeler, Jennifer Sams, Carl E. Luckett, Curtis R. Foods Article Typically, broccoli arrives at the store within 7–14 days of harvest and is kept refrigerated until purchased or considered waste. To date, information has been limited on how this time on the shelf or storage temperature affects the sensory attributes that contribute to broccoli purchase or repurchase. In this study, 100 consumers performed acceptance tests and a check-all-that-apply (CATA) section to characterize sensory changes in two cultivars of broccoli (‘Diplomat’ and ‘Emerald Crown’) stored at two temperatures (0 °C and 4 °C) over five time points: 0, 14, 21, 28, and 42 days. Due to quality degradation during storage, the overall liking of broccoli decreased regardless of holding temperature and variety. This was in accordance with a decrease in sweetness and an increase in bitterness intensity. However, there were differences between varieties in which Diplomat had more sensory changes at higher temperatures and only Emerald showed negative changes to its appearance in color. Lastly, the CATA data revealed the attributes responsible for modulating the consumer acceptance of broccoli such as tastes, colors and flavors (e.g., grassy, musty, dirt-like). This information can be used to better inform shelf-life determinations of broccoli. Additionally, these changes in taste, odor, texture, and color can inform those interested in investigating the biochemical processes related to broccoli storage. MDPI 2019-05-12 /pmc/articles/PMC6560507/ /pubmed/31083631 http://dx.doi.org/10.3390/foods8050162 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pellegrino, Robert Wheeler, Jennifer Sams, Carl E. Luckett, Curtis R. Storage Time and Temperature on the Sensory Properties Broccoli |
title | Storage Time and Temperature on the Sensory Properties Broccoli |
title_full | Storage Time and Temperature on the Sensory Properties Broccoli |
title_fullStr | Storage Time and Temperature on the Sensory Properties Broccoli |
title_full_unstemmed | Storage Time and Temperature on the Sensory Properties Broccoli |
title_short | Storage Time and Temperature on the Sensory Properties Broccoli |
title_sort | storage time and temperature on the sensory properties broccoli |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560507/ https://www.ncbi.nlm.nih.gov/pubmed/31083631 http://dx.doi.org/10.3390/foods8050162 |
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