BEHAVIOUR OF FRESH CUT BROCCOLI UNDER DIFFERENT MODIFIED ATMOSPHERE CONDITIONS

Emirates Journal of Food and Agriculture

María Concepción Ayuso-Yuste¹  María Josefa Bernalte-García¹  David González-Gómez²  Paola Fernanda Argüello Hernández³  Diego Bohoyo Gil⁴  Jonathan Delgado-Admámez⁵ 

[1] Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz (Spain).;Department of Science and Mathematics Education. Training Teaching School. University of Extremadura, Avd. de la Universidad s/n, Cáceres (Spain).;Escuela Superior Politécnica de Chimborazo. Panamericana Sur km. 1 1/2, Riobamba (Ecuador);Technological Institute of Food and Agriculture (INTAEX-CICYTEX), Avd. Adolfo Suárez s/n, 06071 Badajoz (Spain;Technological Institute of Food and Agriculture (INTAEX-CICYTEX). Avd. Adolfo Suárez s/n, 06071 Badajoz (Spain).

关键词: Brassica oleracea L. var. Italica cv. Parthenon;    Heat treatment;    Heat treatmentQuality assessment;    Shelf-life;   

DOI  :  10.9755/ejfa.2016-07-907

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

Fresh cut broccoli is a product with an increasing demand due to its convenience and proved benefits on human health, but is very perishable due to its high respiration rate. In order to maintain quality and extend shelf-life, two different approaches were carried out. Firstly, samples were packaged in sealed trays under passive modified atmosphere, and half of them were heated with air (48 °C for 3 hours). All trays were stored at 5 °C, and analyzed at 0, 7, 14 and 21 days. Basic physical-chemical parameters, chlorophyll a and b concentration, total phenolics, antioxidant activity, microbiological and sensorial quality were assessed. Results showed that heat treated broccoli showed poor sensorial quality due to off-odors and no increase in the shelf-life of the product was observed. For this reason, a second experiment was carried using passive and active modified atmospheres (10% O2 and 5% CO2) and compared to a control in air. Samples were also stored at 5 °C and analyzed at 0, 5, 10 and 21 days. Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control, being most suitable the passive modified atmosphere due to its simplicity and lower cost.

【 授权许可】

CC BY