KINETIC MODELINGS OF BROCCOLI COLOR CHANGES DURING CHILLED STORAGE

Abstract

This work studied the kinetic models of broccoli color changes during storage. The Commission Internationale d'Eclairage ([CIE] International Commission on Illumination)-L*a*b* color system parameters a*, b*, H°, total color difference (TCD), chlorophyll content and yellowness degree were used to determine the color changes under the storage conditions at 0, 5 and 10C. The broccoli ball was packed with high-density polyethylene film. The experimental results showed that the package greatly promoted the activation energy of b* value in broccoli while delaying the respiration peak. The nonlinear regression analysis showed that the rate constants of color parameters b* and TCD were following a first-order Arrhenius-type reaction depending on temperature, and the polynomial model was suitable for the changes of a* and H° value. The observed results demonstrated that the variation of color parameters was in accordance with chlorophyll content and yellowness degree in stored broccoli, suggesting the possibility of a computer-vision system application on the color grading of broccoli.