High moisture content of broccoli limits its post harvest longevity. So in order to make it available for a longer period the vegetable is needed to be preserved. For this, the present study was undertaken where dehydration was chosen as a mode of preservation and the experiment was aimed to establish suitable pre drying treatment combination and dehydration temperature for broccoli florets. Hot water blanching and chemicals like calcium chloride, citric acid, sodium metabisulfite and potassium metabisulfite were used for pre drying treatments. Three different temperatures of 500C, 550C and 600C were employed for dehydration. The dehydrated broccoli florets were pre packed and stored at ambient condition. | Study for determination of suitable pre treatment combination and dehydration temperature for broccoli florets
