Effect of Film Packaging on Quality of Broccoli during Storage at Ambient Temperature

Abstract

Effects of plastic films on quality stability of broccoli (Brassica oleacea var. italica) were investigated at ambient temperature. The broccolis packaged in perforated low density polyethylene (LDPE), 30μm LDPE, 60μm LDPE and 15μm high density polyethylene (HDPE) pouches were stored at 20°C for 7 days. The broccoli packaged in the perforated LDPE pouch caused yellowing after 3 days and the Hunter L. b/|a| value increased. In the LDPE (30 or 60μm in thickness) pouches, it caused off-flavors after 2 or 3 days storage, and the ethanol and acetaldehyde concentrations in these pouches markedly in creased. The broccoli which packaged in the HDPE pouch comparatively kept quality for 3 days, and kept high levels of both sugar and ascorbic acid contents. The carbon dioxide (CO₂) concentrations in the LDPE (30μm and 60μm) bags were 30% and 22%, respectively. The CO₂ concentration in the 15μm HDPE pouch was 10%. Oxygen permeability of a 15μm HDPE film was 14000ml/(m²·day·atom) and a water vapor transmission rate was 32g/(m²·day).