The effect of packaging after 1-MCP treatment on color changes and chlorophyll degradation of broccoli(Brassica oleracea var. italica cv. Monopoly) (original) (raw)
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Journal of the Faculty of Agriculture, Kyushu University
The effect of 1-methylcyclopropene (1-MCP) on the quality of broccoli was investigated in this study. Broccoli was treated with air (control) and 1-MCP (0.5, 1.0, 1.5, 2.5 and 5.0 µL/L) at 15˚C for 15 h, and then stored at 15˚C for 10 days in low density polyethylene (LDPE) film. The inhibition of postharvest degradation by 1-MCP treatment was remarkable. The color changes, weight loss and ethylene production of broccoli were inhibited. Furthermore, 1-MCP treated broccoli had higher content of ascorbic acid, total phenolic compounds, and carotenoids than the control sample. These results indicated that 1.0 and 2.5 µL/L of 1-MCP treatment was the most effective in extending the shelf life of broccoli with maintaining its quality.
Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage
Environment Control in Biology, 2022
Broccoli (Brassica oleracea L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 mL L Ϫ1 1-MCP for 15 h at 15 , and then was stored at 10 and 0 for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0 and 20 days of storage at 10 compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 mL L Ϫ1 1-MCP and stored at 0 represented remarkably better quality compared to broccoli of the other treatments.
The Storage Ability of Broccoli after 1-Methylcyclopropene Treatment
Journal of Horticultural Research
The study evaluated the effect of 1-methylcyclopropene (1-MCP) treatment on broccoli quality and storage ability. Broccoli ‘Parthenon’ was treated the day after harvest with 1.0 or 3.0 cm3·m−3 1-MCP. The treatment was performed at 5 °C for 20 h, and then the plant material was stored at 0–1 °C for 30 or 60 d. After 30 d of refrigerated storage, broccoli was transferred to conditions simulating retail (15 °C) for 6 d. During 30 d of storage, the broccoli crowns maintained excellent quality. The fleshy stalks were slightly inferior due to the darkening of the leaf scar areas. After 60 d, there was a marked reduction in broccoli quality. Still, the positive effect of 1-MCP treatment on broccoli was observed as inhibiting the senescence of the remaining petiole fragments. During shelf life after 30 days of cold storage, broccoli treated with 1-MCP retained better quality of the crowns and fleshy stems, evident after six days of shelf life evaluation. The study did not find that 1-MCP tr...
Effect of 1-Methylcyclopropene on the storage life of broccoli
Broccoli (Brassica oleracea, cv. Green Belt) florets were treated with 1-methylcyclopropene (MCP) at concentrations of 0.02-50 ml l − 1 for 1-6 h at 20°C followed by storage at 20 or 5°C in air containing 0.1 ml l − 1 ethylene and treatment at 5°C followed by storage at 5°C. MCP markedly extended the storage life through a delay in the onset of yellowing at 20 and 5°C and in development of rotting at 5°C. The beneficial effects at both temperatures were dependent upon concentration and treatment time. For broccoli treated and stored at 20°C, maximum extension in storage life of \ 100% was achieved with exposure to 1 ml l − 1 MCP for 6 h while a 50% increase in storage life was obtained with treatment for 1 h. For storage at 5°C, treatment at 20°C was more effective in extending storage life than treatment at 5°C; treatment with 1 ml l − 1 MCP for 6 h at 20°C resulted in 250% extension in storage life compared to 200% when treated at 5°C. These effects of MCP are likely to be of considerable commercial significance.
Postharvest Biology and Technology, 2006
Broccoli (Brassica oleracea L. var. Italica) heads were packaged using 3 types of polypropylene films: macro-perforated (Ma-P), microperforated (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.
Postharvest Biology and Technology, 2010
Broccoli raab florets were treated with 1 L L −1 of 1-MCP for 24 h at 20 • C and then stored, together with the untreated control, at 5 • C for 14 days in a humidified air flow and air + 100 L L −1 of ethylene. Treatment with 1-MCP markedly extended the shelf life, reducing postharvest deterioration, retarding chlorophyll degradation, and delaying visual quality loss and flowering, as was also the case with samples stored in the presence of exogenous ethylene. Untreated broccoli raab florets stored either in air or in air + ethylene showed a significant increase in ammonia during storage, suggesting stressful storage conditions. These results indicate that a 1-MCP treatment could be a good candidate for extending shelf life, maintaining visual quality and reducing loss of quality in broccoli raab florets.
Journal of Crop and Weed, 2021
Research work was conducted within the laboratory of Post Harvest Technology of Horticultural Crops Department, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur after harvesting broccoli which was grown within the Horticulture Research Station, Mondouri to determine the effect of different packaging materials on the post harvest life of broccoli stored in refrigerated condition(5±1ºC) and 90-95%relative humidity. Freshly harvested broccolies were trimmed and packed in polypropylene (100 gauge), polyethylene bags(150 gauge) with and without perforation, corrugated fibreboard boxes with inside laminated, stress wrap (50 gauge) and in control to determine the difference in post harvest life of broccoli. During the storage period, samples were taken at regular interval to determine the physiological loss in weight, chlorophyll loss, yellowing %, fungal decay or bacterial decay, sensory evaluation for colour, smell, texture and browning along with marketability. The loss in weight was least in polypropylene bag with no perforation and in stretch wrapped broccoli. Chlorophyll content was high in polypropylene bag with no perforation and polyethylene bag with 1% perforation while yellowing occurred in all packaging where perforation was given and the maximum was in unpacked broccoli. On sensory analysis, best visual colour was in stretch wrapped broccoli, with good smell score in polypropylene and polyethylene bag with no perforation.
Journal of The Science of Food and Agriculture, 2007
Minimally processed broccoli was treated with UV-C light (8 kJ m−2) and subsequently stored for 21 days at 4 °C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samples showed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4 °C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4 °C, thus maintaining nutritional quality and reducing microbial growth. Copyright © 2007 Society of Chemical Industry
Semina: Ciências Agrárias
Brócolis minimamente processados foram embalados em bandejas de polipropileno com sachê contendo 1-metilciclopropeno (1-MCP) e selado com filme biodegradável de amido. Os brócolis foram armazenados por 8 dias a 12 o C e após este tempo a cor e a textura mantiveram-se similares às do produto fresco, sem desenvolvimento de odor não característico ou podridão. A embalagem ativa contendo 1-MCP na forma de sachê foi eficiente no aumento da vida de prateleira de brócolis, retardando o amarelecimento e a perda de vitamina C. Esta é uma alternativa para o tratamento com 1-MCP para produtos minimamente processados e além disso, o sachê pode absorver a água condensada, reduzindo a deterioração e o desenvolvimento de odor não característico.
Studies on effectiveness of packaging on storability of broccoli Cv. Aishwarya
International Journal of Chemical Studies, 2019
Research work was carried out in the department of Post-Harvest Technology of Horticultural Crops after procuring the broccoli samples cultivated in Horticulture Research Station, Mondouri. Effectiveness of packaging for storing broccoli head in room condition was done using polypropylene bags, CFB box, polyethene bags and stretch wrap with different perforation to find the best packaging which would extend the shelf life as well as good physicochemical properties compared to the control. The changes during the storage period was analysed by completely randomised design with three replications regarding ascorbic acid, chlorophyll, total soluble solids etc. No yellowing occurred in polypropylene (PE) and polyethylene bag with no perforation. Fungal decay was least in polypropylene (PP) bag with no perforation while there was no decay in unpacked broccoli while sensory analysis gave best smell as well as texture score in PP with no perforation which is the most important acceptability criteria.