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Broccoli Storage: Effect of N 6 ‐benzyladenine, Packaging, and Icing on Color of Fresh Broccoli
Author(s) -
FELT R. L SHEW,
BATAL K. M.,
HEATON E. K.
Publication year - 1983
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.1365-2621.1983.tb05039.x
Subject(s) - preharvest , postharvest , shelf life , chemistry , warehouse , horticulture , chlorophyll , food science , biology , marketing , business , organic chemistry
Broccoli plants and heads were treated with N 6 ‐benzyladenine (BA) as either a preharvest spray (25 or 50 ppm) or a postharvest dip (25 or 50 ppm) with 0.1% Tween 20. BA‐treated and untreated samples were stored at 0–l°C for 10 wk using one of three storage methods ‐ control, icing, or packaging. Subjective color evaluation was the most sensitive measure of color changes during storage. Chlorophyll concentration was a better objective measurement of color changes than instrumental color values. Acceptable broccoli color was noted in iced and packaged samples at 10 wk of storage. Preharvest treatment with BA (25 ppm) resulted in the best color retention in iced and packed samples. Use of a yellowing‐resistant variety and storage treatments (icing and packaging) were the most important factors in improved shelf‐life.