Colour, water and chlorophyll loss in harvested broccoli (Brassica oleracea L. Italica) under ambient conditions in Pakistan

被引：3

作者：

Shakeel, Muhammad ^{[1
,2
]}

Khan, Salik Nawaz ^{[2
]}

Saleem, Yasar ^{[3
]}

Burgess, Paul J. ^{[4
]}

Shafiq, Shazia ^{[2
]}

机构：

[1] ARI Sariab Quetta, Quetta, Pakistan

[2] Univ Punjab, Inst Agr Sci LAGS, Lahore, Pakistan

[3] Pakistan Council Sci & Ind Res, Lahore, Pakistan

[4] Cranfield Univ, Cranfield MK43 0AL, Beds, England

来源：

SCIENTIA HORTICULTURAE | 2019年 / 246卷

关键词：

Broccoli (Brassica oleracea L.); Post harvest; Market quality; Deterioration physiology; Floret turgidity; CONTROLLED-ATMOSPHERE; QUALITY; POSTHARVEST; FLORETS; 1-METHYLCYCLOPROPENE; GLUCORAPHANIN; STORAGE; TRANSPORT; ETHANOL; CANCER;

D O I：

10.1016/j.scienta.2018.11.041

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Broccoli (Brassica oleracea L. Italica) is a nutritious green vegetable containing desirable phytochemicals that is being more widely consumed in Pakistan. However the florets rapidly discolour and wilt after harvest. This study reports the changes in the colour, turgor, weight, visual quality and chlorophyll of harvested broccoli florets after harvest under ambient temperatures of 18 +/- 1 degrees C and a relative humidity of 45-62%. There were significant declines in colour, turgor, weight and chlorophyll within the first two days, with a change from "good" to "unacceptable" assessments occurring at day 4 or 5. The level of chlorophyll decreased from 13.47 mu g/mg on day 1 to 5.18 mu g/mg on day 4. It is proposed that the green colour and turgor can be retained longer by storing at lower temperatures and higher relative humidities.

引用

页码：858 / 861

页数：4

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