Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)

Abstract: Broccoli (Brassica oleracea L. var. italica Plenck) is perishable and susceptible to senescence after harvest with symptoms of de-greening and quality deterioration. Combinations of different intensities of light exposure (24μmolm−2 s−1, 6μmolm−2 s−1, darkness) and storage temperatures (4, 7, 15°C) were applied to investigate their effects on fresh-cut broccoli shelf-life and sensory quality including color, texture, odor, and acceptance during storage. The combinations of 24μmolm−2 s−1 light exposure with 4 and 7°C storage temperatures delayed sensory quality deterioration and prolonged shelf-life for over 3d compared to other treatments. Considering cost savings, the combination of 24μmolm−2 s−1 light exposure with 7°C storage temperature was selected and subsequently employed to measure the influence of light exposure on fresh-cut broccoli nutritional quality associated with pigments, antioxidant power (AP), total phenols (TP), reduced ascorbic acid (AA), and fresh weight loss during 10d shelf-life with darkness as a control. A 24μmolm−2 s−1 intensity light exposure preserved higher levels of chlorophyll a, chlorophyll b, total chlorophyll, AP, TP, and AA throughout 10d shelf-life at 7°C compared to darkness. However, it accelerated fresh weight loss after 5d storage, which progressively increased over time. In conclusion, the combination of 24μmolm−2 s−1 intensity light exposure with 7°C storage temperature maintained quality and extended shelf-life of fresh-cut broccoli. [Copyright &y& Elsevier]