Storage Of Broccoli Research Articles

Broccoli Storage: Effect of N6‐benzyladenine, Packaging, and Icing on Color of Fresh Broccoli

ABSTRACTBroccoli plants and heads were treated with N6‐benzyladenine (BA) as either a preharvest spray (25 or 50 ppm) or a postharvest dip (25 or 50 ppm) with 0.1% Tween 20. BA‐treated and untreated samples were stored at 0–l°C for 10 wk using one of three storage methods ‐ control, icing, or packaging. Subjective color evaluation was the most sensitive measure of color changes during storage. Chlorophyll concentration was a better objective measurement of color changes than instrumental color values. Acceptable broccoli color was noted in iced and packaged samples at 10 wk of storage. Preharvest treatment with BA (25 ppm) resulted in the best color retention in iced and packed samples. Use of a yellowing‐resistant variety and storage treatments (icing and packaging) were the most important factors in improved shelf‐life.

Use of Natural Cytokinins to Extend the Storage Life of Broccoli (Brassica oleracea, Italica Group)1

Abstract Two natural cytokinins, zeatin and dihydrozeatin, were effective in preserving broccoli appearance and chlorophyll content. Single treatments with 100 ppm aqueous solutions of the 2 compounds, followed by storage at 13°C, permitted storage life of 5 days for zeatin- and 4 days for dihydrozeatin-treated samples of broccoli. Repeated treatments with these compounds increased broccoli storage life to 6 days at 13°C, approaching the apparently limiting value of 7 days conferred by the synthetic cytokinin, 6-benzylamino purine (25 ppm). Broccoli without cytokinin treatment remained salable for only 2 days at 13°C. Visual scores for color were linearly related to chlorophyll concentration.

The Storage of Broccoli and Cauliflower

The Storage of Broccoli and Cauliflower