ACTA Scientiarum Polonorum - Technologia Alimentaria

abstract: Effects of type of inflorescence, technological process of freezing and storage of the frozen product on the contents of some chemical components important for broccoli quality were investigated. Secondary inflorescences were characterised by higher quantity of dry matter, total nitrogen, vitamin C, chlorophyll, beta-carotene and carotenoids and by lower level of nitrates than the primary ones. Protein nitrogen was on same level in the primary and secondary inflorescences. The changes of analysed components during the technological process and storage were similar in both of the frozen products.