1991 Volume 53 Issue 4 Pages 61-70
The effects of the low density polyethylene (LDPE) films mixed with ethylene absorbent or far infrared radiating ceramics and of the moisture absorbent in LDPE bag on the freshness-keeping of broccoli were discussed.
The storage time of broccolis in LDPE bags was elongated over two times than that of non-packaged ones. Yellowing and wilting of broccoli were observed on non-package, and off-flavour was observed on LDPE package. It was considered that this elongation of storage time was caused by the CA storage effect of LDPE bag, and in this study the optimum gas condition was ca. 1.5% O2 and ca. 5% CO2 concentration.
The effects of ethylene absorbent and far infrared radiating ceramics were not evident. The appropriate moisture control was effective to keep freshness, but it was difficult to decide the proper mass of moisture absorbent owing to the correlation of its ability and transpiration of broccoli.
