Effects of temperature and carbon dioxide on viatmin C loss in harvested broccoli [Brassica oleracea L., Italian group]
1985
Somchai Poochai | Saichol Ketsa | Suraphong Kosiyachinda (Kasetsart Univ. | Bangkok (Thailand). Faculty of Agriculture, Dept. of Horticulture)
Effects of temperature and CO2 were studied on vitamin C loss of Sakata (S-20) broccoli during storage. After selection and trimming broccoli was placed in a plastic basket, nonsealed polyethylene bag, sealed polyethylene bag and sealed polyethylene bag with added CO2 at initial concentration of 10. 20 and 50 percent and held at room temperature (31 Deg Cen. and 72 percent RH), 4 Deg Cen. (82 percent RH), 7 Deg Cen. (83 percent RH) and 10 Deg Cen. (83 percent RH). The loss of vitamin C in broccoli was retarded by low temperatures (1 Deg. and 4 Deg Cen.) and 10 percent CO2. Broccoli stored under the condition of 1 Deg Cen. and 10 percent CO2 for 28 days was still fresh and looked like freshly harvested broccoli with a slight loss of vitamin C. Vitamin C content in floral stalks was slightly decreased from 115.9 mg/100 g fresh weight to 111.3 mg/100 g fresh weight while vitamin C in florets was decreased from 39.0 mg/100 g fresh weight to 18.4 mg/100 g fresh weight after 28 days of storage under the condition of 10 percent CO2 at 1 Deg Cen. High concentration of CO2 at 50 percent had adverse effects, particularly at high temperature; off-odor, and rapid loss of vitamin C. All broccoli in plastic basket and nonsealed plastic bag lost vitamin C rapidly and storage life was short at all tested temperatures. Furthermore, vitamin C content in floral stalks was 3-4 fold higher than in florets but vitamin C in florets was lost more rapidly than did in floral stalks
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