Konserve İşleminin Marathon ve Sultan Çeşidi Brokolilerin Özelliklerine Etkileri

Abstract

In this study, the suitability of broccoli which cultivated within the scope of Southeastern Anatolia Project for canning was aimed. For this purpose, the effects of different boiling liquids and storage time on broccoli canned foods were investigated. Marathon and Sultan broccoli varieties were used as plant materials. The broccolis were boiled in cooking liquid including 0.1% (w/v) citric acid, 1.7% (w/v) salt and 0.1% (w/v) citric acid + 1.7% (w/v) salt. As the filling liquid, a solution containing 0.1% (w/v) citric acid and 1.7% (w/v) salt was used. The filled glass jars were autoclaved at 116°C for 25 minutes. The canned broccolis were stored at room temperature for 9 months and taken into analyses with 3 months increments. According to the results obtained, it was concluded that sterilization caused the formation of a soft texture in broccoli, throughout storage. However, the values of drained weight, net weight, ratio of drained weight to net weight, top space of jars as well as the rate of filling did not change significantly as statistically. During the storage, the rate of ascorbic acid has decreased. As a result of the sensory evaluation, both varieties were preferred by panelists.