Abstract:

The effect of controlled freezing point storage combined with natamycin on preserving broccolis was explored.
Analytical determinations of physiochemical parameters and nutritional composition were made every 14 days during the
storage period of 70 days. Results showed that compared with single controlled freezing point storage, and cold storage
combined with natamycin, controlled freezing point storage combined with natamycin was more effective in inhibiting
the reduction of TSS and chlorophyll in broccolis. Moreover, controlled freezing point storage combined with natamycin
suppressed respiratory intensity and ethylene generation rate, increased SOD activity, lowered PPO activity and resulted in
a delayed increase in cell membrane permeability. These findings demonstrate the superiority of controlled freezing point
storage combined with natamycin over the two other treatments in preserving the quality of broccolis.

Key words: broccoli, natamycin, ice-temperature storage, cold storage, quality