Effects of N6‐Benzyladenine and Storage Temperature on Shelf‐Life and Quality of Raw and Cooked Broccoli (Brassica oleracea L. var. italica)

Abstract

ABSTRACTFresh broccoli heads were dipped in solutions containing 20 ppm N6‐benzyladenine (BA) with 0.1% Tween‐20 or water with 0.1% Tween‐20 for 30 sec then stored for 5 wk at 2° and 5°C. Broccoli heads receiving BA treatments maintained higher subjective quality ratings for color, turgidity, aroma, flavor, and texture throughout the 5‐wk period. Gardner color measurements and total chlorophyll were significantly higher for samples treated with BA and stored at 2°C than for controls. Samples stored at 2°C had lower shear resistance than those kept at 5°C. The content of hot water insoluble materials (fiber) was much less in broccoli heads treated with BA than in untreated heads. Maintenance of good quality by BA treatment and 2°C storage was reflected in all parameters of sensory evaluations for cooked broccoli. Loss of color and reduction of quality were observed in raw and cooked broccoli during 4 wk of storage. Evaluations of quality parameters and color measurements were greatly influenced by the turgidity factor.