Abstract:

In order to develop an alternative method for reducing post-harvest losses and maintaining the quality of broccoli
(Brassica oleracea var. italica), broccoli heads of four different varieties were stored in a modified atmosphere containing
6% spontaneously released carbon dioxide at (20 ± 1) ℃ and sensory quality, physiological indices and nutritional quality
were then determined during the shelf life. The broccoli treated with spontaneously released carbon dioxide showed steady
changes in sensory quality during the shelf life, whereas the control without treatment showed evident yellowing in the
early period and had an off-flavor in the late period. The treatment effectively inhibited the rise in respiratory intensity and
ethylene formation rate, maintained the contents of total phenol and flavonoids at a higher level, and significantly delayed the
decline in the contents of soluble solids, chlorophyll and VC. Among the varieties tested, the effectiveness of spontaneously
released carbon dioxide on “14QB4” was most obvious.

Key words: broccoli, spontaneous release, CO2, room-temperature shelf life