Effects of Controlled Freezing-point Storage on Quality of Fresh-cut Broccoli

Lin Jing ； Yiying Wang ； Ran Wang ； Chengrong Wang ； Dan Luo ； Hao Wu

《Advance Journal of Food Science and Technology》 12卷6期 (2016/10) Pp. 317-325

https://doi.org/10.19026/ajfst.12.2967

摘要

Broccoli heads (flower buds) senesced rapidly after harvest at ambient temperatures. The study investigated the changes in the weight loss rate, total soluble solids, ascorbic acid, chlorophyll content, malondialdehyde (MDA) content, polyphenoloxidase (PPO) activity, firmness and the rate of ethylene production of the fresh-cut broccoli stored at different temperatures. The freezing point of fresh-cut broccoli was determined and the fresh-cut broccoli was stored under controlled freezing-point condition (-0.5°C) in comparison with room temperature (20±1°C) and cold (4±1°C) storages for up to 12 days. Results showed that peak rate of ethylene production was 73.98 μL/kg．h after storage at -0.5°C at 4 d, which was significantly lower than the other two storage temperatures. Measurements on other parameters such as weight loss rate, ascorbic acid, PPO activity, chlorophyll content, total soluble solids and MDA content also indicated that controlled freezing-point storage at - 0.5°C could maintain a better product quality.

關鍵字

Freezing-point ； fresh-cut broccoli ； shelf-life ； storage