Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP

作者：Fernandez Leon M F; Fernandez Leon A M; Lozano M; Ayuso M C; Gonzalez Gomez D^*

来源：Food Chemistry, 2013, 138(1): 564-573.

DOI：10.1016/j.foodchem.2012.09.143

• Overall appearance
• Physicochemical parameters
• Health-promoting compounds
• Phenols
• Glucosinolates
• HPLC-MS/MS

Broccoli (Brassica oleracea var. italica) is a vegetable that requires the application of postharvest techniques to extend its marketability. Controlled atmosphere and 1-MCP treatments are most used to extend the shelf life of broccoli and reduce post-harvest deterioration. The aim of this study was to evaluate the visual, physicochemical and functional changes of broccoli head samples stored at 1-2 degrees C and 85-90% relative humidity (RH) in air (Control samples), under controlled atmospheres (10% O-2 and 5% CO2) (CA samples) and treated with 1-MCP (0.6 mu L/L) After storage all samples were maintained at 20 degrees C for 2 and 4 days, in order to assess their shelf life. The most suitable postharvest treatment to extend broccoli quality during storage and shelf life, in terms of maintaining the visual quality and reducing loss of health-promoting compounds, was achieved by storage under controlled atmosphere conditions. The use of 1-MCP reduced the loss of green colour and chlorophyll pigments, but only during cold storage not during shelf life at 20 degrees C.

• 出版日期2013-5-1