Articles
STORAGE OF CHINESE CABBAGE (BRASSICA PEKINENSIS) AND LEAF CHICORY (CICHORIUM INTYBUS VAR. FOLIOSUM) AS A METHOD OF PROLONGATION THEIR CONSUMPTION PERIOD.
Article number
371_17
Pages
145 – 150
Language
Abstract
Experiments were carried out on storing of Chinese cabbage and leaf chicory.
In case of Chinese cabbage there were investigated: cultivar, method of packing and trimming of heads, and in case of leaf chicory: cultivar, term of sowing and method of packing.
Ch. cabbage was stored for 12 weeks and chicory for 6 weeks at 0°C, 90 – 95 % RH. After storage, quality of heads, dry mass, vitamin C and nitrates were investigated.
Ch. cabbage stored well, and percentage of marketable heads reached 73 % of initial mass.
Cv.
Hanko was better for storage than cv.
Yoko.
In case of chicory, the best storability showed cv.
Jupiter (green type), cv.
Medusa (Radicchio type) stored slightly worse.
Crates with PE foil assured better results of storage of both products than crates without foil.
In case of Chinese cabbage there were investigated: cultivar, method of packing and trimming of heads, and in case of leaf chicory: cultivar, term of sowing and method of packing.
Ch. cabbage was stored for 12 weeks and chicory for 6 weeks at 0°C, 90 – 95 % RH. After storage, quality of heads, dry mass, vitamin C and nitrates were investigated.
Ch. cabbage stored well, and percentage of marketable heads reached 73 % of initial mass.
Cv.
Hanko was better for storage than cv.
Yoko.
In case of chicory, the best storability showed cv.
Jupiter (green type), cv.
Medusa (Radicchio type) stored slightly worse.
Crates with PE foil assured better results of storage of both products than crates without foil.
Authors
M. Gajewski, H. Skapski
Keywords
Chinese cabbage, chicory, radicchio, storage, packing, cultivars
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