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



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



Nahrung 35(2): 169-178



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.

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