Broccoli was stored at 0, 10, or 20 deg C after immersion in hot water (38-52 deg C) for 10 or 30 minutes. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated at 42-46 deg C and then stored at 10 or 20 deg C. Heat injury occurred when treatment was higher than 46 deg C. Broccoli shelf life was 2-3 days longer when stored at 10 deg C and 1-2 days longer when stored at 20 deg C after hot water treatment at 46 deg C. There was no significant effect of treatment on shelf life after long-term storage at 0 deg C. Weight loss was reduced by hot water treatment and the respiratory behaviour of the broccoli also changed.
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