Abstract
Broccoli is a highly perishable crop which shows natural variation in shelf life. In order to predict storability, early indicators of postharvest changes are required. Changes in chlorophyll (Chl) and early Chl derivatives have been studied in the florets of broccoli curds (Brassica oleracea L. var. italic Plenck âIronmanâ) during 4 days of storage at 16°C. The Chl derivatives chlorophyllide a (Chlide), pheophytin a (Pheoin) and pheophorbide a (Pheoide) have been determined by means of liquid chromatography combined with fluorescence detection. Broccoli harvested throughout the year at 4 planting sites in Germany showed different hue angle values ranging from 96 to 114°, resulting in different storability. Levels of Chl derivatives between harvest batches showed significant differences on storage day 2. However, those differences were not related to subsequent shelf life.
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