Paper Details

Effect of temperature on shelf life and ascorbic acid content of broccoli produced with different combinations of nitrogen level and spacing

Shyduzzaman Roni, Mohammad Zakaria, M. Mofazzal Hossain, M. Golam Rasul, M. Nurealam Siddiqui

DOI: https://dx.doi.org/10.12692/ijb/5.6.81-86

Int. J. Biosci. 5(6), 81-86. September, 2014. (PDF)

Abstract:

The experiments were carried out in the research field and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Salna, Gazipur, during October 2011 to April 2012 to determine optimum temperature and combined nitrogen dose and spacing for ensure storage condition as well as increasing shelf life of broccoli. There were two factors temperature (240C, 100 C, 40C) and nitrogen fertilizer and spacings combinations (15) in the experiment. The maximum shelf life (16.51 days) was recorded from ST3 (40C) and minimum shelf life (5.79) recorded from ST1 (240C). Similar trend was observed in case of ascorbic acid content. The maximum shelf life (12.70 days) recorded from the S60×60 N0 and ascorbic acid content was maximum (27.11 mg/100g) in S60×30 N0. The maximum shelf life (19.67 days) was recorded from S60×60 N0 at 40C and maximum ascorbic acid content (37.33 mg/100g) was recorded from S60×30 N0 at 40C.