EFFECT OF SHORT‐TERM HIGH CO 2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI

EFFECT OF SHORT‐TERM HIGH CO 2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI ABSTRACT Broccoli was treated at 5°C with 20, 30 and 40% CO2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO2 injury was severe in samples treated with 40% CO2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO2 but dissipated when the broccoli was transferred to air. CO2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECT OF SHORT‐TERM HIGH CO 2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI

Journal of Food Science, Volume 44 (5) – Sep 1, 1979

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Publisher
Wiley
Copyright
Copyright © 1979 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1979.tb06466.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Broccoli was treated at 5°C with 20, 30 and 40% CO2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO2 injury was severe in samples treated with 40% CO2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO2 but dissipated when the broccoli was transferred to air. CO2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets.

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1979

References

  • Molecular requirements for the biological activity of ethylen
    Burg, Burg; Burg, Burg
  • Effect of modified atmosphere storage on ascorbic acid content of some vegetable
    Platenius, Platenius; Jones, Jones

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