Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-Cut Broccoli (Brassica oleracea L.) during Storage

Abstract

Abstract: In order to explore the effects of 1-methylcyclopropene (1-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut broccoli during storage at 10 ℃, 3 treatments including 2μL/L 1-MCP, 2% chitosan, and their combination for fresh-cut broccoli were set up in this study. Fresh-cut brococoli without receiving any treatment was used as control. The results showed that 1-MCP treatment could decrease the respiration intensity, increase the activities of SOD and POD, and delay the decrease of vitamin C and chlorophyll contents of fresh-cut brococoli, thus revealing an excellent fresh-keeping effect on fresh-cut broccoli. However, contrary results were observed for 1-MCP treated samples with shorted shelf life. The combination of 1-MCP and chitosan presented a certain fresh-keeping effect with no significant difference from that of the control.

Key words: fresh-cut, broccoli, 1-methylcyclopropene, chitosan, active oxygen, storage

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References

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Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-Cut Broccoli (Brassica oleracea L.) during Storage

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