EFFECT OF ATMOSPHERE ON BROCCOLI SENSORY ATTRIBUTES IN COMMERCIAL MAP AND MICROPERFORATED PACKAGES1

Broccoli was packaged using 2 microperforated (cross-micro, SM60®) and 3 modified atmosphere packages (MAP) (polyethylene MAP, broccoli MAP, lettuce MAP). Packaged broccoli was stored 9 days at 2C and an additional 1, 3, 4 and 6 days at 13C, for a total storage 10, 12, 13 and 15 days, respectively. Concentrations of CO₂ and O₂ were determined after 12 days. Sensory analyses were conducted after 10, 12, 13, and 15 days. Broccoli quality was evaluated for ten sensory attributes by eight trained judges. Analysis of variance and principal component analysis were used to determine the effect of packaging and storage time. Broccoli packaged in lettuce MAP was most anaerobic (3.9% CO₂, 1.2% O₂) and developed sauerkraut-like odors/flavors after 10 days of storage. The microperforated wraps did not alter the gas composition of the packages (16.3% O₂, 0.2% CO₂) and broccoli became yellow and limp after 15 days. In contrast, broccoli packaged in the polyethylene and broccoli MAP packages modified the CO₂ and O₂ concentrations and maintained the broccoli quality for the duration of the experiment (15 days).