Storage of broccoli florets in ethanol vapor enriched atmospheres
R. Corcuff, J. Arul, F. Hamza, F. Castaigne and J. Makhlouf
Postharvest Biology and Technology Vol: 7 Issue: 3 Pages: 219-229.
1996
บทคัดย่อ
Broccoli florets are highly perishable because the buds turn yellow rapidly. Exposure to an atmosphere enriched in ethanol vapor increased their storage life. The florets exposed to ethanol levels of 500, 1000 and 2500 ppm (±10-15%) retained higher levels of chlorophyll than the control (0 ppm) stored for six days at 13°C under water-saturated air. A level of 2500 ppm of ethanol in the atmosphere completely inhibited mold growth. A continuous treatment at 13°C for six days with 2500 ppm did not have any effect on the floret respiration rate. In addition the weight loss of florets exposed to ethanol was significantly lower than that of control. However, this treatment induced undesirable off-odors in stored broccoli, presumably due to a high accumulation of ethanol and acetaldehyde in the tissue. On the other hand, shorter exposure to ethanol (12-24 h) with 2500 ppm of ethanol at 13°C followed by air storage at 13°C slowed down the loss of chlorophyll, compared to the control, and prevented the induction of off-odors in broccoli florets. Moreover, internal levels of ethanol and acetaldehyde of pre-treated buds decreased during six days of storage compared to the continuous treatment. It appears that a pre-treatment with ethanol vapor as an adjunct to moderate-temperature storage can be useful in the storage of broccoli.