Abstract: In order to extend the shelf life of fresh-cut broccoli, four packaging materials: polyvinylidene chloride (PVDC), polyethylene (PE), low-density PE and polymethylpenten were studied for their effects on quality changes during storage. The results showed that the quality of fresh-cut broccoli declined during storage. The highest levels of VC, soluble solids and peroxidase activity and the lowest levels of percentage mass loss, respiration intensity, malondialdehyde content and polyphenol oxidase activity were recorded after 12 days of storage in PVDC film. However, PVDC was not as effective as PE in maintaining chlorophyll content and increasing superoxide dismutase activity. Overall, we concluded that fresh-cut broccoli packaged in PVDC film maintained the best quality during the first 9 days of storage while the samples packaged in PE film showed the highest marketable fruit percentage from the ninth to the twelfth day.

Key words: fresh-cut broccoli, storage, packaging materials