POSTHARVEST DIPS TO CONTROL BLACK SPECK AND SCAR DISCOLORATION IN STORED BROCCOLI

摘要

The overall objective of this study was to evaluate the effects of postharvest dips on black speck development and scar discoloration in broccoli. Postharvest chlorine dips of 100, 200 or 300ppm for 5 or 10 min consistently reduced black speck development and scar discoloration in broccoli stored 4 weeks in air at 1C. Concentrations of 200 and 300ppm chlorine were also effective at reducing black speck and scar discoloration, respectively, in broccoli stored 4 weeks in controlled atmosphere (CA, 1% O2 and 12% CO2) at 1C. Citric (1%) and ascorbic (1%) acids, on the other hand, increased both black speck and scar discoloration, while L-cysteine (0.01%) and combinations of citric (1 or 2%) and ascorbic (1 %) acids had no effect.