Temperature abuse timing affects the rate of quality deterioration of postharvest broccoli during different pre-storage stages

In this study, the changes in weight loss, color, tissue electrolyte leakage rate (REC), sensory (overall visual quality, off-odor and tightness), total chlorophyll and ascorbic acid (Vc) levels in broccoli heads were examined during three pre-storage stages and at three storage, simulating temperature abuse from retail organizations to the customer. Packed broccoli heads were pre-stored for 1 day, 30 days or 60 days at (1 +/- 0.5) degrees C and then stored for 13 days at 4 degrees C, 10 degrees C or 25 degrees C with 60%-70% relative humidity in the dark. All the measured indicators in broccoli heads during storage were significantly affected by temperature and were demonstrated to deteriorate together with increasing storage temperature. The color, REC, overall visual quality, off -odor, chlorophyll and Vc contents of broccoli were significantly affected by the pre -stored stages, and the broccoli pre stored for 60 days deteriorated faster and a shorter shelf life than the broccoli pre-stored for 1 day and 30 days. The results indicate that lower retail temperatures and shorter pre -storage time can prolong the shelf life of postharvest broccoli heads.