Controlled Atmosphere Effects on the Market Quality of Stored Broccoli (Brassica oleracea L., Italica Group)1
Open Access
- 1 May 1974
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 99 (3) , 200-205
- https://doi.org/10.21273/jashs.99.3.200
Abstract
O2 at 1% or less inhibited yellowing of broccoli curds during storage at 5° or 7.5°C and the effect persisted during 2 or 3 days' subsequent aeration at 10°. Yellowing was minimal at 2.5°, regardless of O2 concn. Odor and flavor of cooked curds were best in samples from 1/2 or 1% O2, but 1/4% O2 or less impaired odor and flavor. Visible low-O2 injury developed in 1/10% O2. CO2 at 10% also retarded yellowing, and off-odors induced by CO2 disappeared upon cooking. Low O2 did not affect shear resistance (SR) of the cooked curd, but 10% CO2 softened the tissue. With or without CO2, log SR (kg) and pH were linearly and inversely related. For broccoli shipped over long distances or stored prior to processing, lowering O2 to 1/2 to 1% and/or increasing CO2 to 10% would materially help in retarding deterioration when temp cannot be maintained near 0°C.Keywords
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