Effects of Simulated Retail Display and Overnight Storage Treatments on Quality Maintenance in Fresh Broccoli |
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| Authors: | PETER W. PERRIN M. M. GAVE |
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| Affiliation: | Authors Perrin and Gaye are with Research Station, Agriculture Canada, Box 1000, Agassiz, British Columbia VOM 1AO, Canada. |
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| Abstract: | The quality of fresh broccoli during simulated retail display was evaluated using contact (ice) and air cooling separately and in combination. Chlorophyll and ascorbic acid were best maintained with air cooling, while weight was best maintained with ice cooling alone. In air-cooled display units, ice placed both on top of and beneath broccoli heads resulted in more rapid loss of chlorophyll and ascorbic acid than did bottom-icing alone. Bottom-iced broccoli in air-cooled units kept best overnight if left in place and covered with wet burlap. Removal to a 4°C walk-in cooler each night resulted in good color retention and marketability but weight loss after 4 days was significantly higher. |
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