Artikel RSS

Active Packaging for Inhibition of Yellowing in Broccoli

The flowers of the broccoli head continue to develop after harvest and the
commodity becomes unsalable when the flowers begin to open or turn yellow.
The yellowing of broccoli occurs in three days at room temperature and is the
main problem in its prepackaging (Salunkhe & Desai, 1984).

Reduction of green pigmentation and consequently the predominance of
yellow pigments is a normal process in ripening or senescence of many fruits and
vegetable ; such changes can be accelerated by ethylene (Garcia & Barret, 2002).

Download: pdf

Tentang Penulis

Dekan Fakultas Teknologi Industri Pertanian sejak September 2005. Lulusan S1 Fakultas Pertanian Unpad tahun 1972, melanjutkan studi S2 di Asian Institute Teknology (AIT) di Thailand lulus pada tahun 1982. Tahun 1984 terdaftar sebagai mahasiswa S3 di Pascasarjana Unpad lulusan pada tahun 1988. Menjadi Guru Besar pada tahun 1998.