Research Article
Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures
Figure 2
Evolution of the hydrogen peroxide scavenging activity (HPSA) in blanched (dark bars) and unprocessed (light bars) broccoli florets during storage at 20°C (a), 10°C (b), −1°C (c), −21°C (d), and −45°C (e). Significant differences () between blanched and unprocessed broccoli are highlighted with “”.
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