Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

The microbial, physical, sensory and nutritional quality changes of kailan-hybrid broccoli after industrial boiling, steaming, sous vide (SV), microwaving (MW), SV–MW and grilling throughout 45 days at 4 °C were studied. Boiling, SV–MW and MW induced the highest total colour differences. Boiling and steaming produced the greatest stem softening. Based on the overall sensory quality, the commercial life was established in 45 days, except grilling...