Abstract

Broccoli heads (flower buds) senesced rapidly after harvest at ambient temperatures. The study investigated the changes in the weight loss rate, total soluble solids, ascorbic acid, chlorophyll content, malondialdehyde (MDA) content, polyphenoloxidase (PPO) activity, firmness and the rate of ethylene production of the fresh-cut broccoli stored at different temperatures. The freezing point of fresh-cut broccoli was determined and the fresh-cut broccoli was stored under controlled freezing-point condition (-0.5°C at 4 d, which was significantly lower than the other two storage temperatures. Measurements on other parameters such as weight loss rate, ascorbic acid, PPO activity, chlorophyll content, total soluble solids and MDA content also indicated that controlled freezing-point storage at - 0.5°C could maintain a better product quality.

Keywords:

Freezing-point, fresh-cut broccoli, shelf-life, storage,

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