Changes in post-harvest phytochemical qualities of broccoli florets during ambient and refrigerated storage

The effect of ambient and refrigerated storage temperature on post-harvest phytochemical qualities of broccoli florets was investigated during storage. Fresh broccoli florets were packed in polypropylene (PP) micro-perforated film bags and stored, under open ambient storage conditions (15 ± 1 °C, 55 ± 2% RH), and laboratory refrigerated storage (4 ± 0.5 °C, 50 ± 2% RH) for a total period of 144 h. Quality of broccoli florets was evaluated in terms of physiological weight loss (PLW), ascorbic acid content, chlorophyll content, β-carotene and total antioxidant activity. Samples packed in PP micro-perforated film showed significantly (P < 0.05) lower losses of PLW, ascorbic acid, chlorophyll, β-carotene and total antioxidant activity (5.51%, 4.53%, 18.9%, 4.04% and 16.4%, respectively), during storage for up to 144 h under refrigerated conditions. For better phytochemical retention, the broccoli florets should be packed in PP micro-perforated film bags and stored under refrigerated conditions.

Research highlights
► Broccoli suffers from quality losses during post-harvest storage.
► Higher storage temperature caused more nutrient loss during storage.
► Packaging materials are also plays an important role in minimising loss.
► Significant loss in phyto chemicals content during ambient storage was noticed.
► Micro perforated polypropylene may be an alternative way to minimise loss.