Effect of controlled atmosphere on preservation and freshness storage of broccoli

Authors

HUANG Yufei, University of Shanghai for Science & Technology, Shanghai 200093, China; Shanghai Academy of Agricultural Sciences Agricultural Preservation and Processing Research Center, Shanghai 201403, China
QIAO Yongjing, Shanghai Academy of Agricultural Sciences Agricultural Preservation and Processing Research Center, Shanghai 201403, China
LIU Chenxia, Shanghai Academy of Agricultural Sciences Agricultural Preservation and Processing Research Center, Shanghai 201403, China
ZHU Zhongnan, Shanghai Lv Sheng Industrial Limited Company,Shanghai 202156, China

Abstract

This research studied the effect of O₂/CO₂ controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O₂/CO₂ controlled atmosphere could keep the water content , the soluble solids content, V_C content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O₂/CO₂ controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the four gas conditions of experiments ,the 10% CO₂+5% O₂ had the best processing effect to the fresh-keeping of broccoli, and showed that the high CO₂ content and low O₂ content of 10% CO₂+10% O₂ would be better for the broccoli preservation.

Publication Date

6-28-2017

First Page

114

Last Page

118,200

DOI

10.13652/j.issn.1003-5788.2017.06.023

Recommended Citation

Yufei, HUANG; Yongjing, QIAO; Chenxia, LIU; and Zhongnan, ZHU (2017) "Effect of controlled atmosphere on preservation and freshness storage of broccoli," Food and Machinery: Vol. 33: Iss. 6, Article 23.
DOI: 10.13652/j.issn.1003-5788.2017.06.023
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/23

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