SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE

SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE ABSTRACT Sensory (color, turgor, decay) and nutritional (vitamin C, β‐carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf‐life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β‐carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β‐carotene content remained stable. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Quality Wiley

SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE

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Publisher
Wiley
Copyright
Copyright © 1996 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0146-9428
eISSN
1745-4557
D.O.I.
10.1111/j.1745-4557.1996.tb00425.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Sensory (color, turgor, decay) and nutritional (vitamin C, β‐carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf‐life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β‐carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β‐carotene content remained stable.

Journal

Journal of Food QualityWiley

Published: Aug 1, 1996

References

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