| Broccoli(Brassica oleracea L.var.italica)is known to have high nutritional value,young pedicels and lots of small flowers were used as food.But these parts metabolism were very strong and easy fade,broccoli deteriorates very quickly after harvest at ambient temperature due to the loss of green color and the consequent yellowing of florets,which decreases the commercial acceptance of the broccoli florets.Therefore,it is crucial to study the regulation and mechanism of quality deterioration of broccoli florets after harvest for transportation and storage.Basing on the change of storage time and quality of broccoli florets upon various temperatures storage,the present study was designed to investigate the effect of 6-benzylaminopurine(6-BA)and package on storage quality of postharvest broccoli under different temperatures.Furthermore,the effect of packaging treatment on antioxidant activity of broccoli was studied.The results were as follows:(1)Effect of different storage temperature on the storage life of broccoli.Storage temperature is an important factor affecting the quality and shelf life of broccoli.Therefore,this study took broccoli as the object,analyzed the specific storage life of broccoli at different storage temperatures(5℃±1 ℃,10℃±1℃,15℃±1 ℃,20℃±1 ℃,25℃±1℃,30℃±1 ℃,35℃ 士 1℃),and the change of sensory quality.The results showed that the storage life of broccoli was different at different storage temperature,the storage life was 24 d,8 d,4 d,3 d,2 d,2.5 d,3 d respectively under 5-35 ℃,and the broccoli had a longer shelf life at lower temperatures.The broccoli sensory quality was different under different storage temperature.At 5℃ storage,broccoli quality deterioration was mainly manifested as loose ball,loss of luster,broccoli flower ball yellowing serious in 10～25℃,and when the storage temperature of 30～35℃,broccoli produced rotting odor seriously affect its commercial value.(2)Under different temperature effect of 6-BA treatment on storage life of broccoli.The effects of 6-BA treatment on the storage quality and endogenous 6-BA content of broccoli with different storage temperatures were investigated in view of the yellowing of flowers and the appearance quality of broccoli during storage.The storage experiment was carried out under the condition of 10℃±1 ℃,15℃±1℃,20℃±1 ℃ and relative humidity of 80%-90%.The treatment was carried out with 30 mg/L effects of 6-BA soaking for 10 min.Its appearance quality,color difference,chlorophyll content,soluble protein content,soluble sugar content and 6-BA residue in broccoli were investigated.The results showed that 6-BA treatment could effectively reduce postharvest broccoli yellowing and appearance quality decline and significantly delay broccoli chlorophyll decomposition,and could maintain its high soluble protein content and soluble sugar content.Under the conditions of 10℃,15℃ and 20℃,6-BA residue of broccoli all showed gradual increasing trend.Compared with the control,under the condition of 10℃,15℃ and 20℃,the 6-BA treatment could prolong the freshness period of the broccoli,which was respectively 2 d,2 d and 1 d.It can be seen that 6-BA treatment could prolong the storage life of broccoli at different temperatures.(3)Effects of packaging treatments on nutritional quality and antioxidant activity of broccoli at different storage temperatures.In order to control the quality loss of broccoli during storage,the effect of packaging treatment on nutrient quality and antioxidant activity of broccoli with different storage temperature was studied by using thin film packaging.In this paper,broccoli was used as material,and stored at 10℃±1 ℃,15℃±1℃,20℃± 1℃ and relative humidity of 80%～90%.The effects of packaging treatment on nutrient quality and antioxidant activity of broccoli were studied.The results showed that packaging treatment could effectively reduce postharvest broccoli appearance quality decline,maintain its high nutrient content,delay the accumulation of nitrate and increase the total number of colonies,and could maintain high antioxidant activity.Under 10℃,15℃ and 20 ℃ conditions,the packaging of broccoli preservation period of was up to 12 d,8 d and 6 d respectively.Therefore,the packaging could effectively delay the aging process of broccoli at different temperatures. |
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