Influence of modified atmosphere packaging on quality stability of Broccoli (Brassica oleracea var. italica) during storage at 15°C

Abstract

Changes in respiration rates, chemical components, and quality stability of broccoli were determined during storage at 15t in several atmosphere compositions what a total of oxygen concentration and carbon dioxide concentration was 21%. The respiration rates of broccoli was reduced with decreasing oxygen levels and increasing high carbon dioxide levels. Ascorbic acid, total sugar and chlorophyll components decreased by high concentrations of oxygen during storage but not by 8.7% to 4.1% oxygen levels. Yellowing of broccoli florets was also decreased under lower oxygen and higher carbon dioxide levels. These results suggest that the quality of broccoli was kept successfully in the atmosphere compositions of 8.7% oxygen and 12.8% carbon dioxide to 4.1% oxygen and 17.5% carbon dioxide.