Broccoli consumption in India is increasing due to the presence of many health promoting compounds along with the presence of glucosinolates, flavonoids, vitamins and free radical scavenging properties. However, bioactive compounds appreciably decrease due to existing poor post-harvest management scenario in India. The present studies have been undertaken to package the broccoli in 30 μ Flexfresh™ biopolymer of small size (300 g ± 10%, 205 mm width and 250 mm height, oxygen transmission rate (OTR) 1250 cc/24 h/500 g) and 30 μ Flexfresh™ biopolymer of big size (900 g ± 10%, 255 mm width and 350 mm height, OTR 2500 cc/24 h/500 g) and stored at 3 and 10 °C with relative humidity 90–95% under modified atmospheric (MA) storage. Colour and appearance sensory score decreased from 8.5 to 6.16 and from 8.5 to 6.0 in small and big size broccoli after 49 days of MA storage at 3 °C. However, fully control broccoli spoiled after 7 days of MA storage at 10 °C due to complete change from green to yellow colour. Atmospheric oxygen in small size polymer decreased from 20 to 5.66% and from 20 to 5.2% during initial 2 days of storage at 3 and 10 °C, respectively. In comparison to decrease of oxygen in small size polymer, the decrease of oxygen in big size polymer was of lesser magnitude and decrease was from 20 to 14.5% and from 20 to 12.8% during initial 2 days of storage at 3 and 10 °C, respectively. However, the gaseous composition of oxygen and carbon dioxide remained in the range of 20–21% after 49 days of MA storage in small and big size polymer at 3 °C. The increase in physiological loss in weight (PLW) was from 1.11 to 9.11% and from 1.63 to 7.67% after 14 days of storage at 10 °C in small and big size broccoli, respectively. However, the increase in PLW of small and big size broccoli was from 0.74 to 13.87 and 0.52 to 19.02%, respectively, after 49 days of MA storage at 3 °C. The firmness in broccoli florets also decreased from 3.84 to 3.02N and from 3.84 to 3.12N in small and big size broccoli, respectively, after 49 days of MA storage at 3 °C. The decrease of ascorbic acid varied from 44.70 to 49.87% in small and big size broccoli florets after 49 days of MA storage at 3 °C. Total phenol content decreased 62.6–89.5% during storage at 3 and 10 °C in small and big size broccoli florets.
Journal of Packaging Technology and Research – Springer Journals
Published: May 31, 2018
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