Effect of salicylic acid on shelf life of broccoli

摘要

Salicylic acid (SA) solution was tested as an ethylene inhibitor in broccoli. Broccoli was immersed in 0 to 2 g/L SA solutions for 10 minutes, stored at 10 deg C and changes in colour, and in content of soluble protein and sugar were determined. It was found that low-concentration SA dips (0-0.5 g/L) delayed yellowing of broccoli, but immersion at high concentrations (2 g/L) had no benefit on increasing shelf life. However, the effect of SA in low concentration was not statistically significant.