Effects of temperature and carbon dioxide on postharvest changes and storage life of broccoli (Brassica oleracea L. var italica)
1983
Somchai Phuchai
Studies were undertaken on physical and biochemical changes during storage and storage methods of S20 and MK broccoli (Brassica oleracea L. var. italica). S20 Broccoli from Bangkok was placed in plastic trays, non-sealed polyethylene (PE) bags, and sealed PE bags filled with CO2 at initial concentrations of 0, 10, 20 and 50 percent and held at 1 deg centigrade, 82 percent RH; 4 deg centigrade, 82 percent RH; t deg centigrade, 83 percent; 10 deg centigrade, 83 percent RH and room temperature (31 deg centigrade and 72 percent RH). MK broccoli was placed in containers similar to those used for the S20 broccoli but initial concentration of CO2 in sealed PE bags were 0 and 10 percent storage conditions were 1 deg centigrade, 82 percent RH and 4 deg centigrade, 82 percent RH. The best quality and longest storage life of 28 days of S20 broccoli were found under the storage condition of 10 percent CO2. The best quality and longest storage life of MK broccoli were similar to S20 broccoli, when they were kept under the conditions of 10 percent CO2 and temperature of 1 deg and 4 deg centigrade. After 28-day storage, chlorophyll content was constant in the range of 32.4 mg/100 g to 33.0 and 32.5 mg/100 g fresh weight. Ascorbic acid content in flower stalk decreased from, 122.3 mg/100 g to 108.2 and 98.2 mg/100 g fresh weight whereas that of florets decreased from 34.0 mg/100 g to 14.8 and 13.7 mg/100 g fresh weight. Titratable acids expressed as malic acid was rather constant from 0.25 percent to 0.24 and 0.25 percent respectively. Weight losses of broccoli stored in 10 percent CO2 at 1 deg and 4 deg centigrade were 2.35 percent and 5.85 percent. Broccoli place in sealed PE bags without CO2 addition at 1 deg and 4 deg centigrade had acceptable quality but inferior to that held in 10 percent CO2
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Эту запись предоставил Kasetsart University