1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets
Article first published online: 26 AUG 2006
DOI: 10.1111/j.1365-2621.1993.tb04270.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Additional Information
How to Cite
BASTRASH, S., MAKHLOUF, J., CASTAIGNE, F. and WILLEMOT, C. (1993), Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets. Journal of Food Science, 58: 338–341. doi: 10.1111/j.1365-2621.1993.tb04270.x
Publication History
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 3/13/92; revised 9/25/92; accepted 11/4/92.
- Abstract
- References
- Cited By
Keywords:
- minimally processed vegetables;
- respiration;
- ethylene;
- broccoli
ABSTRACT
Minimally processing broccoli heads into florets increased the rate of respiration throughout storage at 4°C in air, in response to wounding stress. Ethylene production was also stimulated after 10 days. At-mospheres for optimal preservation of the florets were evaluated using continuous streams of the following defined atmospheres (%CO2/%O2): O/20 (air control), 6/1, 6/2, 6/3, and 3/2, 6/2, 9/2. The atmosphere consisting of 6% CO2+ 2% O2 resulted in extended storage of broc-coli florets from 5 wk in air to 7 wk. This was demonstrated by delayed yellowing, prolonged chlorophyll retention, reduced development of mold and offensive odors (by sensory observation), and better water retention. These beneficial effects were especially noticeable when the florets were returned from CA at 4°C to air at 20°C.