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Effects of different pre‐freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos )

2006; Wiley; Volume: 41; Issue: 9 Linguagem: Inglês

10.1111/j.1365-2621.2006.01180.x

1365-2621

Alicia del Carmen Mondragón, Belén Pena‐Martínez, Encarnación Fernández‐Fernández, Ma Ángeles Romero‐Rodríguez, Ma Lourdes Vázquez‐Odériz,

Postharvest Quality and Shelf Life Management

Summary For optimal freeze storage, green vegetables should first be blanched. The present study compared four different procedures for the blanching of grelos (leaves of Brassica rapa L.): steaming for 2 min, immersion in boiling water for 2 min, immersion in boiling water containing 1% citric acid for 1 min, and immersion in boiling water containing 5% citric acid for 1 min. After blanching, the grelos were stored for up to 120 days at −18 °C, with sampling at two‐weekly intervals for analysis of physicochemical properties (ash weight, vitamin C content, pH, acid value, moisture content and CIE L * a * b * colour variables). In almost all respects steam blanching gave the best results: notably, vitamin C losses were markedly lower, while moisture content and colour remained closer to those of the fresh product.