Effects of packaging and postharvest treatments on the shelf-life quality of crown-cut brocccoli

The effects of packaging treatments, postharvest cooling delay and storage duration on color, texture, ascorbic acid content, weight loss and glucosinolate retention in crown-cut heads of broccoli were studied. Broccoli stored in shrink wrap film lost 3.7% of its original weight, whereas ice packaging resulted in 17.4% weight loss during storage. Long postharvest cooling delay and storage duration negatively affected broccoli color. Broccoli heads stored in shrink wrap packaging retained firmness longer than broccoli stored in ice. Ascorbic acid retention was improved in shrink wrapped broccoli, but retention decreased as postharvest cooling delay and storage duration lengthened. Shrink wrapped broccoli exhibited improved retention of the glucosinolate, glucoraphanin. During storage, "Gypsy" broccoli maintained better quality than "Everest" with respect to color, ascorbic acid retention and weight loss. However, "Everest" retained texture (firmness) better after 35 days of storage. Shrink wrap packaging and shorter postharvest cooling delays preserve broccoli quality and increase shelf life. Broccoli has the potential to be a high value crop if the shrink wrap packaging technology can be disseminated to the broccoli growers. Typically, farmers use ice for cooling broccoli heads after harvest, which is an expensive and difficult practice. Without icing requirement, broccoli marketing will be easy and opens up significant potential for broccoli producers who can afford relatively inexpensive film wrapping machines (as compared with ice equipment) in conjunction with onsite cooling. Sometimes onsite cooling is not possible and delays may be involved before the harvested produce is cooled. The conclusions reached in this study shows that shrink wrap packaging can be used to improve quality, retain phytochemical content and prolong the shelf life of crown-cut broccoli.