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Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets
Author(s) -
BASTRASH SYLVIE,
MAKHLOUF JOSEPH,
CASTAIGNE FRANCOIS,
WILLEMOT CLAUDE
Publication year - 1993
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.1365-2621.1993.tb04270.x
Subject(s) - controlled atmosphere , atmosphere (unit) , modified atmosphere , chemistry , environmental science , horticulture , food science , biology , meteorology , physics , shelf life
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 (%CO 2 /%O 2 ): O/20 (air control), 6/1, 6/2, 6/3, and 3/2, 6/2, 9/2. The atmosphere consisting of 6% CO 2 + 2% O 2 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.