Influence of Broccoli Stem Extract on the Storage Quality of Broccoli Heads
2022
Yupeng SUN | Ying CHEN | Yanyin GUO | Yuxiao ZHANG | Yangli MA | Mei YANG | Ruiqing FU | Yujiang WANG
To verify the effect of nutritional compensation on the preservation of broccoli, the filtered squeeze juice of broccoli stalks was used as stem extract, and by dipping at the base of the stem to simulated the nutrient supply of broccoli growth state. In the experiment, broccoli heads were respectively drenched by stem-extract-solution and distilled-water for 12 h as treatments, and natural placement was designed as control. During storage at 10 ℃ ethylene release, respiration rate, water content, weight loss rate, relative conductivity, and malondialdehyde, chlorophyll, vitamin C content, total soluble solids, titratable acid were studied. The results showed that, compared with the control treatment, the extract treatment could postpone the release of ethylene and the arrival of the respiratory peak, and reduce the respiratory intensity, the maximum values of ethylene release and respiratory intensity were respectively 60.29% and 77.22% of the control treatment, and maintain the water content of broccoli and delay weight loss. The water content of broccoli treated with the extract solution reached 83.64%, and the weight loss was only 7.01% at the end of storage, and the increasing of MDA content and electrical conductivity were delayed at 70.19% and 49.93% respectively. The extract treatment could maintain a high chlorophyll content, reached 7.01 mg/kg. VC content and TSS content maintained a high level, 60.99%, 20.82% higher than the control treatment, and the final TA content was 0.30%. In summary, the broccoli stem extract could have a good fresh-keeping effect on broccoli heads.
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