Submitted to: Japanese Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/27/1996
Publication Date: N/A
Citation: N/A Interpretive Summary: Broccoli florets sometimes become yellow and unmarketable in a short period. Previous studies showed that low oxygen and high carbon dioxide atmosphere is beneficial in maintaining the quality, particularly when the handling temperature is above 5 degrees C. In this study, we determined if the beneficial effects of CA are carried over when the broccoli florets are etransferred to air atmosphere. Results indicated that the benefit was maintained for a few days as indicated by no change in the amount of decay, microbial count, odor, color, texture and L-ascorbic acid. This information will be helpful to scientists and industry in developing improved methods for maintaining the quality of broccoli florets.
Technical Abstract: Physiology and quality of 'Greenbelt' broccoli florets (Brassica oleracea L. italica) were monitored during CA storage of 0.5 percent O2 and 10 percent CO2 at 0 and 5C and 1 percent O2 and 10 percent CO2 at 10C and subsequent air storage at the same temperature. The CA reduced respiration, weight loss, and decay at all temperatures, yellowing and L-ascorbic acid loss at 5 and 10C, and ethylene production and microbial growth at 10C. Upon transfer of the florets to air following CA storage of 4, 3, and 1 weeks at 0, 5, and 10C, respectively, respiration rate increased initially and then remained constant. Ethylene production increased continually. Decay, microbial count, odor, color, texture, and L-ascorbic acid content remained essentially unchanged for a few days after the samples were transferred to air regardless of temperature.