Abstract: Fresh broccoli were dipped in 10%, 15% and 20% clove extract respectively for 15 min, dried in air, cut and packaged with LDPE film. The broccoli was dipped in distilled water for 15 min as control. Then these samples were stored at (4±1) ℃. The effects of three treatments on the physiological and biochemical changes of fresh-cut broccoli were investigated. The results showed that clove extracts could improve the sensory quality, inhibit the respiratory intensity and weight loss and delay the decline of vitamin C, titratable acidity and chlorophyll contents. Further, 15% clove extract could significantly (P ＜0.05) improve the preservation effects of fresh-cut broccoli, but 20% clove extract exhibited no significant difference (P ＞ 0.05) compared with the control group.

Key words: clove, extract, fresh-cut broccoli, preservation