Nondestructive Color Measurement of Fresh Broccoli

Abstract

ABSTRACT A major limitation in the calorimetry of sfresh broccoli has been the curvature of the head. Total chlorophyll concentration and visual appearance have thus been the methods of choice for color measurement. Samples from six cultivars selected for obvious visual color differences were presented to an older (Gardner C‐4) and a newer (Gardner XL‐845) generation calorimeter using both whole head and shaved floret sample presentations. No significant differences were observed in the total chlorophyll concentrations of the cultivars, but distinction was made among the cultivars using the shaved floret presentation for the older model and the whole head presentation for the newer model. Newer generation calorimeters thus provide a rapid nondestructive means of assessing fresh broccoli color.