Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life

Abstract

The physiological, physicochemical, microbial and sensory quality changes of fresh-cut kailan-hybrid were compared with those of the conventional ‘Parthenon’cv. during 15 days at 2, 5 and 8 °C under air and modified atmosphere packaging (MAP). As expected, the higher the temperature the higher the respiration rate and ethylene production, being higher for the kailan-hybrid than for the ‘Parthenon’cv. regardless of the temperature. MAP, combined with low storage temperature, resulted in a better microbial and sensory quality. Under MAP at 2 °C, decreases of 70, 88, 57 and 7 % for the ‘Parthenon’cv. and 43, 10, 57 and 10% for the kailan-hybrid were recorded for mesophilic, psychrophilic, enterobacteria and yeasts and moulds counts, respectively. Undesirable sensory attributes changes, such as yellowness, off-flavour, and stem softening and bent, were retarded under MAP after 15 days at 2 and 5 °C. In air-stored samples at 8 °C a reduction in total soluble solids content and an increase in yellowing were found. MAP storage at 2 °C (5–7 kPa O2 + 14–15 kPa CO2) or 5 °C (1.5–2.5 kPa O2 + 15–16 kPa CO2) provided for both broccoli cultivars an acceptable sensory quality and safety after 15 days of storage.