Analysis of changes in moisture levels in broccoli during long-term storage

Abstract

This paper examines the effect of long-term storage on the moisture content of broccoli. To determine the effect of the long-term storage process on the moisture content of broccoli, this study analyzed the moisture content of several batches of broccoli before and after the long-term storage stage. The measurement was carried out using the method of drying to constant weight at a temperature of 105 °C. The measurement was carried out in three batches of broccoli collected from different agricultural fields. The results obtained allow us to evaluate the level of influence of long-term storage on the change in the % moisture content of broccoli. The results of the study are relevant for further research in the field of improving the quality and environmental friendliness of agricultural products, including through the optimization of long-term storage processes, and can also be used in conducting broader research in the field of agriculture and ecology.