Controlled Atmosphere Effects on the Market Quality of Stored Broccoli (Brassica oleracea L., Italica Group)1

Abstract

Abstract O 2 at 1% or less inhibited yellowing of broccoli curds during storage at 5° or 7.5°C and the effect persisted during 2 or 3 days' subsequent aeration at 10°. Yellowing was minimal at 2.5°, regardless of O 2 concn. Odor and flavor of cooked curds were best in samples from 1/2 or 1% O 2 , but 1/4% O 2 or less impaired odor and flavor. Visible low-O 2 injury developed in 1/10% O 2 . CO 2 at 10% also retarded yellowing, and off-odors induced by CO 2 disappeared upon cooking. Low O 2 did not affect shear resistance (SR) of the cooked curd, but 10% CO 2 softened the tissue. With or without CO 2 , log SR (kg) and pH were linearly and inversely related. For broccoli shipped over long distances or stored prior to processing, lowering O 2 to 1/2 to 1% and/or increasing CO 2 to 10% would materially help in retarding deterioration when temp cannot be maintained near 0°C.