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Quality changes in Brussels sprouts (Brassica oleracea L. gemmifera DC) during storage. 1. External and sensory quality characteristics






Nahrung 35(2): 169-178

Quality changes in Brussels sprouts (Brassica oleracea L. gemmifera DC) during storage. 1. External and sensory quality characteristics

During a test period of several years Brussels sprouts stored without stems at 0 degrees to +4 degrees C revealed mainly linearly increasing losses of fresh matter (degressively at 0 degrees C) and by rotting (progressively at 0 degrees C). Linear deterioration of external quality was primarily expressed by yellowing of sprouts, occurrence of rot and development of unpleasant odours.


Accession: 002200206



Related references

Boettcher, H., 1991: Quality changes of brussels sprouts brassica oleracea gemmifera dc during storage part 1. external and sensory quality characteristics. During a test period of several years Brussels sprouts which have been stored without stems at 0.degree. to +4.degree.C revealed mainly linearly rising losses of fresh matter (at 0.degree.C degressively) and by rotting (at 0.degree.C progressively...

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