Effect of Cold Acclimation Combined with Ice-Temperature Storage on the Quality of Broccolis

Abstract

Abstract: This study was conducted to investigate the effect of cold acclimation combined with ice-temperature storage (CACITS) on the quality of broccolis. Physicochemical indexes and nutritional components of broccolis were detected every 14 days during storage. The results show that the contents of VC and chlorophyll in broccoli were decreased more significantly by cold acclimation combined with ice-temperature storage than ice-temperature storage alone and ordinary cold storage; moreover, cold acclimation combined with ice-temperature storage could reduce respiratory intensity and ethylene generation rate in broccolis, increase peroxidase (POD) and catalase (CAT) activities, inhibit polyphenol oxidase (PPO) activity and delay the increase of relative electric conductivity. As a result, it can be concluded that cold acclimation combined with ice-temperature storage is better for the quality of of broccolis than ice-temperature storage alone.

Key words: broccoli, cold acclimation, ice-temperature storage

CLC Number:

TS255.1

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