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EFFECT OF SHORT‐TERM HIGH CO 2 TREATMENT ON THE MARKET QUALITY OF STORED BROCCOLI
Author(s) -
WANG C. Y.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06466.x
Subject(s) - ascorbic acid , chemistry , ethylene , odor , horticulture , flavor , food science , biology , biochemistry , organic chemistry , catalysis
Broccoli was treated at 5°C with 20, 30 and 40% CO 2 for 3 and 6 days soon after harvest, and then transferred to storage in air at 5°C. CO 2 injury was severe in samples treated with 40% CO 2 for 6 days. Offensive odor and flavor also developed by the end of 6 days' treatment with 30% CO 2 but dissipated when the broccoli was transferred to air. CO 2 delayed yellowing and loss of both chlorophyll and ascorbic acid, and retarded ethylene production. Except at the level that was injurious to the tissue, CO 2 retarded mold growth and had no appreciable effect on compactness, turgor, and opening of the florets.