Abstract
In the present paper, the effects of O2 and CO2 concentrations and addition of ethyl alcohol and acetaldehyde in the storage atmosphere on the yellowing in sections of broccoli (Brassica oleracea L. var. italica PLENCK) were studied. Sections of broccoli stored in the air showed apparent yellowing after 2 days storage at 20°C. A high concentration of CO2 in CA storage (CO2=10% : O2 = 10% : N2 =80% or 10 : 5 : 85) highly inhibited the yellowing but a low concentration of O2 (0 : 5 : 95) had little inhibitory action against yellowing. Sections of broccoli showing yellowing accumulated hydrogen peroxide and showed an increase of peroxidase activity in the tissues, but the content of hydrogen peroxide and activity of the enzyme did not change in the sections of broccoli showing no yellowing under high CO2. Ethyl alcohol (EA : initial concentration = 0.2 ppm) or acetaldehyde (AA : initial concentration= 54 ppm) in air delayed the yellowing and decreased ethylene production in sections of broccoli, but EA or AA in CA (10 : 5 : 85) did not show these effects. The activity of peroxidase in sections of broccoli stored in air or CA containing EA or AA did not increase during storage, but the activity of this enzyme increased during storage in air without EA or AA.
