Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
Publikation/Tidskrift/Serie: European Food Research and Technology
Dokumenttyp: Artikel i tidskrift
Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O-2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O-2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.
- Food Engineering
- Broccoli · Packaging · Shelf-life · Quality · Colour · Texture
- ISSN: 1438-2377