| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4518629 | Postharvest Biology and Technology | 2012 | 6 Pages |
Broccoli (Brassica oleracea L. var. italica Plenck) is perishable and susceptible to senescence after harvest with symptoms of de-greening and quality deterioration. Combinations of different intensities of light exposure (24 μmol m−2 s−1, 6 μmol m−2 s−1, darkness) and storage temperatures (4, 7, 15 °C) were applied to investigate their effects on fresh-cut broccoli shelf-life and sensory quality including color, texture, odor, and acceptance during storage. The combinations of 24 μmol m−2 s−1 light exposure with 4 and 7 °C storage temperatures delayed sensory quality deterioration and prolonged shelf-life for over 3 d compared to other treatments. Considering cost savings, the combination of 24 μmol m−2 s−1 light exposure with 7 °C storage temperature was selected and subsequently employed to measure the influence of light exposure on fresh-cut broccoli nutritional quality associated with pigments, antioxidant power (AP), total phenols (TP), reduced ascorbic acid (AA), and fresh weight loss during 10 d shelf-life with darkness as a control. A 24 μmol m−2 s−1 intensity light exposure preserved higher levels of chlorophyll a, chlorophyll b, total chlorophyll, AP, TP, and AA throughout 10 d shelf-life at 7 °C compared to darkness. However, it accelerated fresh weight loss after 5 d storage, which progressively increased over time. In conclusion, the combination of 24 μmol m−2 s−1 intensity light exposure with 7 °C storage temperature maintained quality and extended shelf-life of fresh-cut broccoli.
► Fresh-cut broccoli is perishable and susceptible to quality deterioration during storage. ► Treatments of light combined with temperature affected sensory quality using darkness at 15 °C as a control. ► Combinations of 24 μmol m−2 s−1 light with 4 and 7 °C preserved sensory quality and extended shelf-life. ► A 24 μmol m−2 s−1 light exposure at 7 °C maintained higher nutritional quality than darkness at 7 °C. ► A 24 μmol m−2 s−1 light exposure accelerated fresh weight loss after 5 d storage compared to darkness at 7 °C.
