Broccoli Storage: Effect of N6‐benzyladenine, Packaging, and Icing on Color of Fresh Broccoli

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Abstract
Broccoli plants and heads were treated with N6‐benzyladenine (BA) as either a preharvest spray (25 or 50 ppm) or a postharvest dip (25 or 50 ppm) with 0.1% Tween 20. BA‐treated and untreated samples were stored at 0–l°C for 10 wk using one of three storage methods ‐ control, icing, or packaging. Subjective color evaluation was the most sensitive measure of color changes during storage. Chlorophyll concentration was a better objective measurement of color changes than instrumental color values. Acceptable broccoli color was noted in iced and packaged samples at 10 wk of storage. Preharvest treatment with BA (25 ppm) resulted in the best color retention in iced and packed samples. Use of a yellowing‐resistant variety and storage treatments (icing and packaging) were the most important factors in improved shelf‐life.