Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli

doi:10.7506/spkx1002-6630-201402054

Abstract

Abstract:

In this research, hypobaric storage and controlled atmosphere (CA) storage were evaluated comparatively for
their effect on preserving the quality attributes and physiochemical properties of fresh-cut broccoli stored at 4 ℃. Results
indicated that hypobaric storage was more effective than CA in inhibiting the accumulation of malondialdehyde, reducing
the loss of VC and maintaining the hardness and chewiness at relatively higher levels. Chlorophyll content and membrane
permeability were not significantly different between the two packagings.

Key words: fresh-cut broccoli, hypobaric storage, controlled atmosphere storage

CLC Number:

FAN Xin-guang1, XIAO Lu1, ZHANG Zhen-fu1, GUO Feng-jun2, WANG Mei-lan1,*, ZHANG Chang-feng2, ZHENG Xian-zhang3. Comparative Analysis between Hypobaric Storage and Controlled Atmosphere Storage in the Preservation of Fresh-Cut Broccoli[J]. FOOD SCIENCE, 2014, 35(2): 277-281.

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