关键词: 西兰花, 气调, 保鲜, 后续效应, 异味

Abstract: The objective of this manuscript was to research the residual effect of O2/CO2 modified atmospheres on quality preservation of broccoli during storage at (15.0 ± 0.5) ℃. Broccoli heads were treated with 40% O2 + 60% CO2 for 1, 2 and 3 days, respectively before storage in air. Air storage without pretreatment was used as control. The ethylene production and respiration rates, and chlorophyll, ascorbic acid, ethanol and acetaldehyde contents in broccoli were periodically measured during storage. The results showed that the shelf life of broccoli heads treated with 40% O2 + 60% CO2 for 1, 2 and 3 days was 6, 7 and 9 days, while the shelf life of the control group was only 4 days. At the same time, 40% O2 + 60% CO2 treatment for 3 days could inhibit ethylene production and respiration rate, and delay the decrease of chlorophyll and ascorbic acid contents, and completely block the accumulation of ethanol and acetaldehyde. This study indicated that O2/CO2 modified atmosphere packaging during transportation could effectively prolong the shelf life of broccoli during subsequent storage in air.

Key words: broccoli, modified atmosphere, storage, residual effects, off-flavor