Open AccessSENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE
Author(s) -
PARADIS CAROLE,
CASTAIGNE FRANCOIS,
DESROSIERS THÉRESE,
FORTIN JACINTHE,
RODRIGUE NATALIE,
WILLEMOT CLAUDE
Publication year - 1996
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1996.tb00425.x
Subject(s) - chemistry , browning , chlorophyll , carotene , turgor pressure , vitamin , sunlight , food science , vitamin c , nutrient , botany , horticulture , controlled atmosphere , biology , biochemistry , physics , organic chemistry , astronomy
Sensory (color, turgor, decay) and nutritional (vitamin C, β‐carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O 2 + 6% CO 2 (CA). Shelf‐life, green color and chlorophyll retention were greater under CA than in air, although loss of stem turgor was accelerated. All samples stored in air had decayed sufficiently by the fourth week to be unfit for consumption, while samples stored under CA showed a few spots of decay after five weeks. However, CA was associated with browning at the cut surface of the stem. Retention of vitamin C was slightly greater in CA than in air, while β‐carotene content increased at the end of CA storage. Returning the samples to ambient conditions for 24 h after storage under either conditions resulted in chlorophyll and vitamin C losses, whereas β‐carotene content remained stable.