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Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold‐Stored Broccoli After Transfer to Room Temperature
Author(s) -
Ell J. R.,
Toivonen P.M.A.
Publication year - 1999
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.1365-2621.1999.tb15071.x
Subject(s) - chemistry , respiration , chlorophyll fluorescence , chlorophyll , horticulture , hue , chlorophyll a , zoology , botany , biology , biochemistry , artificial intelligence , computer science , organic chemistry
Our objective was to determine if chlorophyll fluorescence could be used as an indicator of physiological changes in cold‐stored broccoli after transfer to room temperature. Mass loss, respiration, and ammonia content increased when the broccoli were held at 18°C for 72h, whereas the chlorophyll fluorescence measurements (Fv/Fm, T½ and Fmd) decreased. Broccoli color began to change after 24h, as hue decreased rapidly and chroma increased. Fv/Fm decreased markedly only after the first 24h when the color changes began, whereas T½ and Fmd decreased continuously as the broccoli aged. Both T½ and Fmd correlated negatively with mass loss and respiration.