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

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 (24 mu mol m(-2) s(-1), 6 mu mol m(-2) s(-1), darkness) and storage temperatures (4, 7, 15 degrees 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 24 mu mol m(-2) s(-1) light exposure with 4 and 7 degrees C storage temperatures delayed sensory quality deterioration and prolonged shelf-life for over 3d compared to other treatments. Considering cost savings, the combination of 24 mu mol m(-2) s(-1) light exposure with 7 degrees 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 10 d shelf-life with darkness as a control. A 24 mu mol m(-2) s(-1) intensity light exposure preserved higher levels of chlorophyll a, chlorophyll b, total chlorophyll, AP, TP, and AA throughout 10 d shelf-life at 7 degrees C compared to darkness. However, it accelerated fresh weight loss after 5 d storage, which progressively increased over time. In conclusion, the combination of 24 mu mol m(-2) s(-1) intensity light exposure with 7 degrees C storage temperature maintained quality and extended shelf-life of fresh-cut broccoli. (C) 2012 Elsevier B.V. All rights reserved.