Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life

Journal ar
LWT - Food Science and Technology
  • Volumen: 50
  • Número: 1
  • Fecha: 01 January 2013
  • Páginas: 298-305
  • ISSN: 00236438
  • Source Type: Journal
  • DOI: 10.1016/j.lwt.2012.05.010
  • Document Type: Article
The physiological, physicochemical, microbial and sensory quality changes of fresh-cut kailan-hybrid were compared with those of the conventional 'Parthenon' cv. during 15 days at 2, 5 and 8 °C under air and modified atmosphere packaging (MAP). As expected, the higher the temperature the higher the respiration rate and ethylene production, being higher for the kailan-hybrid than for the 'Parthenon' cv. regardless of the temperature. MAP, combined with low storage temperature, resulted in a better microbial and sensory quality. Under MAP at 2 °C, decreases of 70, 88, 57 and 7 % for the 'Parthenon' cv. and 43, 10, 57 and 10% for the kailan-hybrid were recorded for mesophilic, psychrophilic, enterobacteria and yeasts and moulds counts, respectively. Undesirable sensory attributes changes, such as yellowness, off-flavour, and stem softening and bent, were retarded under MAP after 15 days at 2 and 5 °C. In air-stored samples at 8 °C a reduction in total soluble solids content and an increase in yellowing were found. MAP storage at 2 °C (5-7 kPa O 2 + 14-15 kPa CO 2) or 5 °C (1.5-2.5 kPa O 2 + 15-16 kPa CO 2) provided for both broccoli cultivars an acceptable sensory quality and safety after 15 days of storage. © 2012 Elsevier Ltd.

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