Abstract: Using 3% ginger essential oil (GEO) or 3% tea tree essential oil (TTO) as the antioxidant and antibacterial ingredient and polylactic acid/poly(butylene succinate-co-adipate) (PLA/PBSA) as the membrane material, respectively, PLA/PBSA, GEO-PLA/PBSA, and TTO-PLA/PBSA films were prepared by blending modification and extrusion casting. The performance of the biodegradable films was tested and their efficiency in preserving the quality of fresh-cut broccoli at (24 ± 1) ℃ was evaluated. A preliminary study was also conducted to investigate the changes of oxygen and carbon dioxide concentrations induced by post-harvest respiration in the microenvironment and the self-regulation mechanism was dissected. The results showed that all three kinds of packaging films could effectively maintain the sensory quality of fresh-cut broccoli, inhibit the increase in MDA content, and delay the decline in the contents of chlorophyll, VC, soluble solids during its storage. The GEO-PLA/PBSA film showed the best permeability for oxygen and carbon dioxide and antioxidant activity. Consequently, it reduced the post-harvest respiration rate of broccoli, and had the best preservative efficiency, which could effectively extend the shelf life of broccoli by 2–3 days.

Key words: preservation, fresh-cut broccoli, ginger essential oil, tea tree oil, polylactic acid