Ruusukaalin säilytys ja sen C-vitamiinipitoisuus

Authors

• Irma Suhonen Helsingin yliopiston puutarhatieteen laitos, Viik

DOI: https://doi.org/10.23986/afsci.71678

Abstract

In Finland, because of cold weather and snow one cannot keep Brussels sprouts overwintering on fields for marketing purposes. It is therefore necessary to store the late crop. In storage Brussels sprouts rapidly lose water and their quality. The rate of deterioration depends on the storage method. In Viik, cold storage and the ascorbic acid content of Brussels sprouts were studied. The storage temperatures were 1—2, 0—1, –1.5—0, —2.5 ± 0.5 and —5 ± 0.5 °C and the relative humidity 85–95 %. The sprouts were packed in open boxes or in perforated MSAT-bags. Results after storage of 30, 60 and 120 days in 1964—66 are shown in Table 1. Accordingly Brussels sprouts packed in open boxes were no longer saleable after 30 days’ storage because of wilting. Sprouts that were stored in MSAT-bags were saleable after 30 days’ storage and the water loss was about 5 % from the original weight. After 60 days’ storage in 1–2°, the sprouts were partly yellow and decayed, in 2.5—1° saleable. Sprouts from a temperature of —5° softend after melting, as did those in open boxes from —2.5° and —5°. After 120 days’ storage in MSAT-bags in —1.5—1° the sprouts were decayed, but in —2.5° still in relatively good condition. The ascorbic acid content was examined after harvesting and after each storage period. The ascorbic acid content of Brussels sprouts at harvesting time varied from 99 to 198 mg % (fresh weight) depending on variety and season. The results of vitamin and dry matter determinations after storage periods of 30, 60 and 120 days are shown in Tables 2 and 3. When Brussels sprouts were stored in MSAT-bags, the dry matter content was nearly unchanged after different storage periods. The ascorbic acid content lowered with the lengthening of the storage period and with lower storage temperature. When the sprouts were stored in open boxes, the dry matter content was the higher the longer the storage period. The ascorbic acid content after 30 days’ storage in 1—2° was higher than at harvesting time. When the storage temperature was —2.5° or —5° the ascorbic acid content reduced rapidly.