Abstract: The effect of treatment with 5 g/L chitosan (CTS), 100 μmol/L melatonin (MT) and their combination on the storage quality and chlorophyll metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica Planch.) during storage at (15 ± 1) ℃ and relative humidity (RH) of 85%–90% were investigated through sensory evaluation, physiological and biochemical characterization, and texture analysis. The results showed that separate and combined treatment with CTS and MT effectively maintained the sensory quality of fresh-cut broccoli, and the sensory scores of the samples treated with CTS, MT and their combination were 3.36, 2.83 and 5.17 times higher than that of the control group on the 7th day of storage, respectively. Compared with the control group, the combined treatment could significantly inhibit the activity of chlorophyll-degrading enzymes in broccoli (P < 0.05), thereby inhibiting chlorophyll degradation, while significantly reducing the rate of mass loss and respiratory intensity of fresh-cut broccoli (P < 0.05). Furthermore, it was found that the combined treatment increased chlorophyll content by 83.80%, reduced chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophyllase (PPH) and pheophyllase a oxygenase (PAO) activities by 5.78%, 26.76%, 18.59% and 34.87%, respectively, and decreased mass loss rate and respiratory intensity by 24.82% and 45.28%, respectively on the 5th day of storage. Also, the combined treatment better maintained the texture properties of fresh-cut broccoli, such as hardness and chewiness, as well as the contents of soluble solids, soluble protein, total phenols and flavonoids. These findings suggest that combined treatment with CTS and MT can effectively delay the yellowing and maintain the quality of fresh-cut broccoli.

Key words: fresh-cut broccoli; chitosan; melatonin; chlorophyll-degrading enzymes