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 of Food Science – Wiley
Published: Sep 1, 1979
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