Abstract
Broccoli (Brassica oleracea L. Italica) is a nutritious green vegetable containing desirable phytochemicals that is being more widely consumed in Pakistan. However the florets rapidly discolour and wilt after harvest. This study reports the changes in the colour, turgor, weight, visual quality and chlorophyll of harvested broccoli florets after harvest under ambient temperatures of 18 ± 1 °C and a relative humidity of 45–62%. There were significant declines in colour, turgor, weight and chlorophyll within the first two days, with a change from “good” to “unacceptable” assessments occurring at day 4 or 5. The level of chlorophyll decreased from 13.47 μg/ mg on day 1 to 5.18 μg/ mg on day 4. It is proposed that the green colour and turgor can be retained longer by storing at lower temperatures and higher relative humidities.
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