Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging |
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| Institution: | 1. Department Applied Biology, University Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, Alicante 03312, Spain;2. Department Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela, Alicante 03312, Spain;1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China;2. College of Biological and Environmental Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Wanli University, Ningbo 315100, China;3. Key Laboratory of Applied Marine Biotechnology, Ministry Education, Ningbo University, Ningbo 315211, Zhejiang, China;4. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Science, 298 Middle Desheng Road, Hangzhou 310021, China;1. Department of Biological and Environmental Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka 422-8529, Japan;2. Department of Citrus Research, National Institute of Fruit Tree Science, Kuchinotsu, Nagasaki 859-2501, Japan;3. The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan;4. Stanley Electric Co., Ltd. Research & Development Center, 1-3-1 Edanishi, Aoba, Yokohama, Kanagawa 225-0014, Japan;5. Stanley Electric Co., Ltd. Yokohama Technical Center, 2-14-1 Edanishi, Aoba, Yokohama, Kanagawa 225-0014, Japan;1. Department of Horticultural Science, Imam Khomeini International University, Qazvin 34148-96818, Iran;2. Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan 51664, Iran;3. Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People’s Republic of China;4. Ningbo Research Institute, Zhejiang University, Ningbo 315100, People’s Republic of China;5. Fuli Institute of Food Science, Hangzhou 310058, People’s Republic of China;1. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China;2. Key Laboratory of Agri-Food Safety of Anhui Province and Laboratory of Quality and Safty Risk Assessment for Agricultural Products on Storage and Preservation of the Ministry of Agriculture (Hefei), School of Plant Protection – School of Resources and Environment, Anhui Agricultural University, Hefei 230036, China;1. Department of Crop Sciences, Phytochemical Food Network Research Group, Tshwane University of Technology, Pretoria, South Africa;2. Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany |
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| Abstract: | Broccoli (Brassica oleracea L. var. Italica) heads were packaged using 3 types of polypropylene films: macro-perforated (Ma-P), micro-perforated (Mi-P) and non-perforated (No-P), and then stored at 1 °C for 28 days to study the effects of modified atmosphere packaging (MAP) on the maintenance of quality and functional properties by comparison with non-wrapped heads. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by weight loss, yellowing, chlorophyll degradation and stem hardening. Also, a rapid decrease in total antioxidant activity (TAA), ascorbic acid and total phenolic compound concentration was observed. Conversely, in those heads packaged under MAP, especially for Mi-P and No-P, all changes related with loss of quality were significantly reduced and delayed with time. Additionally, TAA, ascorbic acid and total phenolic compounds remained almost unchanged during the whole period. Thus, broccoli packaged with Mi-P and No-P films had prolonged storability up to 28 days with high quality attributes and health-promoting compounds, this period being only 5 days in unwrapped control broccoli. |
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