BEHAVIOUR OF FRESH CUT BROCCOLI UNDER DIFFERENT MODIFIED ATMOSPHERE CONDITIONS

Paola Fernanda Argüello Hernández; María Concepción Ayuso-Yuste; David González-Gómez; Jonathan Delgado-Admámez; María Josefa Bernalte-García; Diego Bohoyo Gil

doi:10.9755/ejfa.2016-07-907

Authors

Paola Fernanda Argüello Hernández Escuela Superior Politécnica de Chimborazo. Panamericana Sur km. 1 1/2, Riobamba (Ecuador)
María Concepción Ayuso-Yuste Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz (Spain).
David González-Gómez Department of Science and Mathematics Education. Training Teaching School. University of Extremadura, Avd. de la Universidad s/n, Cáceres (Spain).
Jonathan Delgado-Admámez Technological Institute of Food and Agriculture (INTAEX-CICYTEX). Avd. Adolfo Suárez s/n, 06071 Badajoz (Spain).
María Josefa Bernalte-García Agriculture Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz (Spain).
Diego Bohoyo Gil Technological Institute of Food and Agriculture (INTAEX-CICYTEX), Avd. Adolfo Suárez s/n, 06071 Badajoz (Spain

DOI:

https://doi.org/10.9755/ejfa.2016-07-907

Keywords:

Brassica oleracea L. var. Italica cv. Parthenon, Heat treatment, Heat treatmentQuality assessment, Shelf-life

Abstract

Fresh cut broccoli is a product with an increasing demand due to its convenience and proved benefits on human health, but is very perishable due to its high respiration rate. In order to maintain quality and extend shelf-life, two different approaches were carried out. Firstly, samples were packaged in sealed trays under passive modified atmosphere, and half of them were heated with air (48 °C for 3 hours). All trays were stored at 5 °C, and analyzed at 0, 7, 14 and 21 days. Basic physical-chemical parameters, chlorophyll a and b concentration, total phenolics, antioxidant activity, microbiological and sensorial quality were assessed. Results showed that heat treated broccoli showed poor sensorial quality due to off-odors and no increase in the shelf-life of the product was observed. For this reason, a second experiment was carried using passive and active modified atmospheres (10% O2 and 5% CO2) and compared to a control in air. Samples were also stored at 5 °C and analyzed at 0, 5, 10 and 21 days. Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control, being most suitable the passive modified atmosphere due to its simplicity and lower cost.