Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage

Abstract

Broccoli (Brassica oleracea L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 μL L^-1 1-MCP for 15 h at 15℃, and then was stored at 10℃ and 0℃ for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0℃ and 20 days of storage at 10℃ compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 μL L^-1 1-MCP and stored at 0℃ represented remarkably better quality compared to broccoli of the other treatments.