|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5769473||1628771||2018||6 صفحه PDF||سفارش دهید||دانلود کنید|
- Broccolis were demonstrated to deteriorate with increasing storage temperature.
- The quality of broccoli was significantly affected by the pre-stored stages.
- Lower temperature and shorter pre-storage day prolong shelf life of broccoli.
In this study, the changes in weight loss, color, tissue electrolyte leakage rate (REC), sensory (overall visual quality, off-odor and tightness), total chlorophyll and ascorbic acid (Vc) levels in broccoli heads were examined during three pre-storage stages and at three storage, simulating temperature abuse from retail organizations to the customer. Packed broccoli heads were pre-stored for 1Â day, 30Â days or 60Â days at (1Â Â±Â 0.5)Â Â°C and then stored for 13Â days at 4Â Â°C, 10Â Â°C or 25Â Â°C with 60%-70% relative humidity in the dark. All the measured indicators in broccoli heads during storage were significantly affected by temperature and were demonstrated to deteriorate together with increasing storage temperature. The color, REC, overall visual quality, off-odor, chlorophyll and Vc contents of broccoli were significantly affected by the pre-stored stages, and the broccoli pre-stored for 60Â days deteriorated faster and a shorter shelf life than the broccoli pre-stored for 1Â day and 30Â days. The results indicate that lower retail temperatures and shorter pre-storage time can prolong the shelf life of postharvest broccoli heads.
Journal: Scientia Horticulturae - Volume 227, 3 January 2018, Pages 207-212