This investigation was conducted to study the effect of cooling preservation
on some microbiological (total count of organism, yeast and fungi, Coliform
bacteria), chemical (total soluble solids, total acids, vitamin C) parameters and
sensory eval
uation of Broccoli during refrigerated storage and to determine the
acceptability of the best treatment of the broccoli by customer during
refrigerated storage. Two hybrids of broccoli, F1 Kondi and F1 Kibbah grow at
Abi Jarash farms of Damascus University in 2011/2012 season were used.
Three treatments were applied on two hybrids of broccoli. Treatments 1
(broccoli was stored without any packaging), treatments 2 (broccoli was stored
after packaging without vacuum sealed) and treatments 3 (broccoli was stored
after packaging with vacuum sealed).
Results showed and based on microbiology, chemically and sensory
evaluation that the best treatment to save the broccoli reverberated was
treatment 3 for the both hybrids of broccoli F1 Kondi and F1 Kibbah (broccoli
was stored after packaging with vacuum sealed) where the broccoli F1 Kondi
was preserved without any changes in sensory parameters and accepted
qualities for 15 days and for 10 days for broccoli F1 Kibbah.
The aim of present research was to study chemical, microbial and sensory
changes of commercial eggs during refrigerated storage and after treatment
with two different chlorinated water concentrations (100 ppm and 200 ppm)
and two different tempera
tures (20ºC and 40ºC) for 1 minute. Microbial
analysis showed that all eggs samples were free of Pseudomonas, Salmonella,
E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C),
followed by treatment with 100 ppm at 40 ° C and the third one was control
sample.
